A great unique spicy pickle recipe to take advantage of the bounty of fresh green beans in the summer at Salt Spring Island. They are great on a charcuterie board or with a fine Caesar.
2 LB green beans, cleaned
3 cups water
2 cups white vinegar
¼ cup sea salt
8-12 garlic cloves, peeled
Small Bunch of fresh dill
2 tsp Goan Vindaloo
Place beans in an ice bath until ready to pack jars.
Sterilize 4 pint jars and lids as per manufacturer’s directions. Keep hot water pot to seal jars after packing.
Put water, vinegar and salt in a pot. Bring to a simmer.
Put 2 or 3 cloves of garlic, 2 or 3 sprigs of dill and ½ tsp (or more) of Goan Vindaloo in the bottom of the sterilized jar. Pack jar with beans and fill with brine to within ½” of top.
Process for 10 minutes in a simmering water pot to seal.
Remove from pot, cool on rack.
Store in a cool location for a few weeks before eating.
Refrigerate after opening.
Makes 4 pint jars.