Pickled Dilly Green Beans Recipe

September 9, 2012 in Condiments

Do you have someone who is your culinary inspiration?
When Anne, my co-blogger and culinary muse, started talking about canning a month or so ago, I got itchy to make some dilly beans, one of my favorite things in pickle form.
These beans are a cinch to throw together, and the beans keep their crisp longer than cucumbers do. So, as farmer’s markets are piled high with beans, take an armful home and cook up a brine. Then, all you do is stuff your jars with green beans and a little bell peppers and garlic cloves, and then pour in the hot brine. That’s it, really. If you want to keep them through the winter, then you need to hot water bath them. But, around here they go fast and we just stash them in the fridge and enjoy them as an end of summer bonus!
– posted by Donna
DILLY PICKLED BEANS

3 lb. green beans

3 yellow bell peppers

4 tsp. dill seeds

4 tsp. mustard seeds

10 whole black peppercorns

8 large fresh dill sprigs

8 cloves garlic, chopped

5 cups white wine vinegar

2 cups white wine

3 cups water

1 Tbs. kosher salt

2 Tbs. sugar

Trim the ends off the beans, then cut them into lengths to fit in your jars. Divide the dill seeds, mustard seeds and peppercorns between the jars. Pack the beans and bell pepper slices upright in the jars, leaving about 1/2 inch of space. Tuck a dill sprig and some garlic in each jar.

Put the vinegar, wine, water, salt and sugar in a pot, set over high heat and bring to a boil. Boil, stirring until the salt and sugar have dissolved. Pour the hot liquid into the jars over the beans, leaving about 1/2 inch of space.

Allow to come to room temperature, then refrigerate. Let chill for a few days before using. Will keep 3 -4 weeks in refrigerator.

Other dilly beans out there:

Dill Pickle Beans, Eating Richly
Dilly Beans, Food in Jars
Fast and Easy Pickled Green Beans, Healthy Delicious
 

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