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 😉
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- 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
Love this recipe. I didn’t think I would because I tasted them after about a week and they weren’t too impressive. HOWEVER,then I tested them today (after 2 weeks like you said), and they absolutely blew me away. They are so tasty. Just the right amount of seasoning and vinegar. So crispy. Only made one jar but next time I WILL make more. Thank you so much.
So glad you enjoyed them, they’re one of my favorite things to make with fresh green beans!