Description
These dilly beans are a tangy and crunchy pickled green bean recipe, perfect for snacking or as a side dish.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 cups distilled white vinegar
- 2 cups water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and halved
- 1 tablespoon dill seeds
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon black peppercorns
Instructions
- Prepare the jars: Sterilize 2 pint-sized canning jars and their lids in boiling water.
- Blanch the beans: In a large pot of boiling salted water, blanch the green beans for 2-3 minutes until bright green. Drain and transfer to an ice bath to stop the cooking process.
- Make the brine: In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt are dissolved.
- Pack the jars: In each jar, pack the blanched green beans vertically, leaving about 1/2 inch of headspace. Add garlic, dill seeds, red pepper flakes, and peppercorns evenly between the jars.
- Pour the brine: Carefully pour the hot brine over the green beans in each jar, ensuring they are fully submerged. Leave 1/4 inch of headspace at the top.
- Seal and process: Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the bands until fingertip-tight. Process in a boiling water bath for 5-10 minutes.
- Cool and store: Remove jars from the water bath and let them cool completely. Once cooled, check the seals and store in a cool, dark place for at least 1 week before enjoying.
Notes
- For extra flavor, add a bay leaf or mustard seeds to the jars before adding the brine.
- These dilly beans can be stored in the refrigerator for up to 1 month if not processed.
Nutrition
- Calories: 30
- Sugar: 4
- Sodium: 200
- Fat: 0
- Carbohydrates: 6
- Protein: 1
Keywords: dilly beans, pickled green beans, canning recipes, preserved vegetables, tangy snack