I’ve had a prolific crop of green beans this summer which means indulging in one of my favorite pickles – the Dilly Bean! One of the beauties of this recipe is that you can pull it together in as long as it takes you to boil your pickling solution, which for my is about 10 minutes. Once upon a time I would go through the whole hassle of canning my dilly beans, but due to their popularity among my friends and family, and the likely hood of them being devoured by the end of the month, I stopped bothering. Seriously, I’ll be lucky if this latest batch will see out the week.
- fresh Green Beans (enough to fill 2 pint jars or a quart)
- 3 whole cloves of Garlic
- a generous pinch of crushed Red Pepper Flakes
- 4 fresh sprigs of Dill
- 2 cups Apple Cider Vinegar
- 2 cups of Water
- 1 1/2 tbsp Salt (Kosher)
- ~6 Black Pepper Corns
- Arrange the green beans, dill, garlic, and red pepper flakes in a mason jar or sealable glass container.
- On the stove top combine the vinegar, water, salt, and black pepper corns.
- Bring the pickling solution to a rolling boil.
- Carefully pour the pickling solution over the green beans, and seal the jar or container.
- Once slightly cooled store the dilly beans in the refrigerator for up to a month or proceed to properly can them for longer storage.