Dilly Beans

Gary Hancq

By
@SidEFied

These are addictive. This came from Cindy F. by way of my sister Marilyn.

May be a way to get some veggies into the youngsters. If you can keep the grownups away from them.

You can make these refrigerator Dillys or canned Dillys. Boiling water bath is sufficient to can due to vinegar content.


pinch tips: How to Wash Fruits & Vegetables


Rating:

Comments:

Serves:

4 to 6 quarts

Prep:

25 Min

Cook:

20 Min

Ingredients

4 qt
fresh whole green beans 4 lbs.
1/2 tsp
mustard seed per jar
1/4 tsp
crushed red pepper flakes per jar
1 to 2 clove
garlic per jar cut in half
1 to 2 bunch
fresh dill weed per jar
4 to 6
clean sterilized 1 quart jars with lids
brine: 5 cups white vinegar, 5 cups water and 1/2 cup pickling salt

Directions Step-By-Step

1
Prepare the Brine: Heat the Vinegar, Water and Pickling Salt until boiling and salt is dissolved. Maintain at low simmer.
2
Rinse the beans and trim off the ends. Clean and sterilize the jars. (Hot soapy water and hot rinse.)
3
Add the Mustard Seed, Dill Seed, Garlic, Crushed Red Pepper and Fresh Dill sprig to each jar. Stuff jars till packed with whole Green Beans, stack vertically.
4
Place towel on work surface so jars don't crack. With ladle or cup pour hot brine into jars to 1/2 inch of top. Slide knife in the remove air bubbles. cap and seal lids.
5
Best after 4 to 6 days or more in fridge. Should keep for 1 month due to high vinegar content. Keep in fridge, eat within a week to 10 days of opening. Enjoy. They are addictive.
6
If canning for shelf storage, Boiling water bath canning is sufficient, again, because of high vinegar content.
7
As with all attempts at pickling we all have our taste preferences. Sometimes they are a Success and sometimes they are not. Keep precise notes and if you hit on a winner you will be able to repeat it. Adjust these spices and seasonings to your taste.

About this Recipe

Other Tag: Quick & Easy