Description
A quick and easy recipe for dilly beans, perfect for snacking or as a side dish. These pickled green beans are infused with dill and garlic for a flavorful crunch.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 cups white vinegar
- 2 cups water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled and halved
- 2 teaspoons dill seeds
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black peppercorns (optional)
Instructions
- In a large pot, combine white vinegar, water, granulated sugar, and salt. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Add the garlic, dill seeds, red pepper flakes, and black peppercorns to the pot. Remove from heat.
- Pack the trimmed green beans into sterilized jars, standing them upright and leaving about 1/2 inch of headspace.
- Pour the hot vinegar mixture over the green beans, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jars.
- Seal the jars with lids and let them cool to room temperature.
- Once cooled, refrigerate the jars. Allow the dilly beans to pickle for at least 24 hours before enjoying for the best flavor.
Notes
- These dilly beans can be stored in the refrigerator for up to 3 weeks.
- Feel free to adjust the spice level by adding more or fewer red pepper flakes.
- For a stronger dill flavor, add a few fresh dill sprigs to the jars before sealing.
- Prep Time: 10
- Cook Time: 10
- Category: Pickling
Keywords: dilly beans recipe, pickled green beans, quick pickles, refrigerator pickles