My new favorite ‘pickle’ Dilly Beans are zesty, crunchy and oh so delicious!
I was bitten by a canning bug this summer and, while I didn’t can everything in sight, I did a few things to get my feet wet. Apricot jam, pickled cherries, dill pickles, dilly beans and candied jalapeno peppers were all delicious. I particularly LOVED the dilly beans. These beans are everything a pickled veggie should be – crisp, crunchy and zesty.
You can make these as refrigerator pickles and store in the fridge after the brine cools (you have to let them cure for 2 weeks before enjoying) or can them in a water bath to make them shelf stable. I can’t wait to use them on my relish trays during the holidays and every time I have company in between. They are seriously addictive, as in I shouldn’t be left alone with a pint jar 😉
- 2 lbs. FRESH GREEN BEANS, trimmed to fit jars
- 2½ cups DISTILLED WHITE VINEGAR
- 2½ cups WATER
- ¼ cup PICKLING SALT (or you can use kosher salt)
- 1 teaspoon CAYENNE PEPPER
- 4 teaspoon DILL SEED (not dill weed)
- 4 GARLIC CLOVES, peeled
- Combine vinegar, water and salt in a saucepan. Bring to a boil, heat until salt is dissolved.
- Place beans in 4 pint jars or 2 quart jars. Divide cayenne pepper, dill seed and garlic between jars. Pour hot brine over beans to fill jars. Allow to cool.
- Cover and refrigerate, allow at least 2 weeks to cure before eating.
- To can these beans and make them shelf stable, process in a boiling water bath for 5 minutes.
Recipe Source: Food In Jars