Revision: 0.20; last revised: 20.Sep.08
This recipe is one of our favorites. If you're gonna make 'em, you'd better make extras...cuz they're gonna disappear in a hurry!
This is the basic recipe and is meant to be scaled as needed. It is for "1-unit" (1-pint sized canning jar) of beans and for your typical 5% vinegar.
NB: The pepper flakes are what gives these beans their "bite!" Jalapenos are a good medium heat and can be used in place of the flakes. You can also use whole dried Chilies, fresh Chilies, Habaneras, or dried red chili flakes. Susan usually uses the flakes. For more information on peppers, click on this link.
The jars should be clean; the sealing rings should be in good condition; and you should use new lids.
Combine enough vinegar (reduced with enough water to make it 5% if necessary) in a glass or stainless steel pot (no aluminum or cast iron). Bring to a boil and keep the mixture hot until needed.
Pack each jar tightly with the beans, carefully standing them upright. Leave enough room for them to be covered by the liquid + about 1/4-1/2 an inch of "headspace".
Ladle the hot vinegar solution into each jar one at a time, until the beans are completely covered. Wipe the rim with a clean, damp cloth. Drop on a new lid, and seal the ring until it JUST TOUCHES. Repeat the process for the other jars.
Place jars in a boiling water bath canner for 5 minutes + 1 minute/each 1,000 feet above sea level.
Remove carefully from water bath and immediately tighten the sealing rings.
Allow to cool and set for at least a day for the flavors to meld (like we can wait?) before you dig into 'em.