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Atlanta’s Hills

If you’ve never preserved or pickled products at home, you should first read the “Principles of Home Canning” by the United States Department of Agriculture, or call UGA Extension Fulton County at 404-332-2400.

Many tested, safe pickle recipes can be found in “So Easy to Preserve”, a book available from UGA Extension. To find other UGA tested recipes, visit nchfp.uga.edu/ or contact your local Extension Office. Happy pickling!

Pickled Green Beans (makes about 4 pints)

• 2 pounds green beans

• 1 teaspoon cayenne pepper

• 4 heads dill

• 4 cloves garlic

• 2½ cups water

• 2½ cups vinegar (5%)

• ¼ cup canning or pickling salt

Sterilize canning jars. Rinse, trim ends and cut beans into 4-inch pieces. Pack beans, lengthwise, into hot jars, leaving ½-inch headspace. To each pint, add ¼ teaspoon cayenne pepper, 1 clove garlic and 1 dill head. Combine remaining ingredients and bring to a boil. Pour boiling hot liquid over beans, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims. Adjust lids. Process 5 minutes in a boiling water canner. Let beans stand for at least two weeks before tasting to allow the flavor to develop.

Note: If you’re preserving at an altitude higher than 1,000 feet above sea level, adjust the process time for pickled green beans as follows: 1,001-6,000 feet = 10 minutes; 6,001-8,000 feet = 15 minutes.