These crisp, spicy pickles are a summertime favorite. Feel free to experiment with other vegetables, such as okra or asparagus.

　　

Ingredients

makes 4 (1-pint) jars

　　3 cups white wine vinegar

　　3 cups water

　　1/4 cup pickling salt

　　2 pounds fresh green beans, trimmed to fit into 1-pint canning jars

　　1 cup Sriracha

　　12 cloves garlic

　　16 peppercorns

　　4 teaspoons dill seed

　　

Step 1

Sterilize four clean 1-pint canning jars and lids in a pot of boiling water for 10 minutes. Meanwhile, in a medium saucepan over medium-high heat, bring the vinegar, water, and salt to a boil for 5 minutes.

　　

Step 2

Remove the jars from the boiling water with a canning jar lifter. Pack equal amounts of the green beans, Sriracha, garlic, peppercorns, and dill seed in the jars. Top each with the hot vinegar mixture, leaving a 1/2-inch headspace in each jar. Wipe the rim of each jar with a clean towel. Place lids and bands on the jars and process in boiling water for 8 minutes. Allow the jars to cool completely at room temperature. Once cooled, verify that a proper seal has formed on each jar by pressing on the lid with your finger. The lid should be slightly sunken, and should not pop up and down when pressed. Any lids and jars that did not form a seal should be cleaned and can be reprocessed in boiling water. Let sit in a cool, dark place for 4 to 6 weeks before opening. Once opened, jars can be kept in the refrigerator for up to 2 months.

　　The Sriracha Cookbook