Pantry Preserving: Dilly Beans
A few weeks ago, I had the great opportunity to do a guest post for Susan over at The Foodette. In case you didn’t get a chance to view it, here is our recipe for Dilly Beans.
Dilly Beans, otherwise known as ‘Pickled Green Beans’, is a great way to preserve those tasty fresh green beans that become abundant in our gardens and farmers markets. They are delicious on salads or as part of antipasto platters. My personal favorite though is serving them as a garnish with a Bloody Mary!
This recipe will make 6 one-pint jars and can be stored for up to one year in a cool, dark place. For best flavor, set aside for two weeks before opening.
Dilly Beans — modified from ‘The Art of Preserving’
- 3 cups distilled white vinegar
- 6 Tbs kosher salt
- 6 large, mature dill heads or 24 fresh dill sprigs
- 1 1/2 tsp Aleppo red pepper flakes
- 12 garlic cloves, peeled
- 4 lbs green beans, washed and trimmed
In a large saucepan, combine the vinegar and salt. Add 3 cups of water and bring to a boil over medium-high heat, stirring to dissolve the salt.
Meanwhile, in each jar, place 1 dill head (or 4 fresh dill sprigs), 2 garlic cloves, and 1/4 tsp Aleppo red pepper flakes. Trim the beans so they are 1/2 inch shorter than the height of the jars. Pack the beans as tightly as possible into the jars.
Ladle the hot brine into the jars, leaving 1/2 inch of head space. Remove any air bubbles. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling water bath. Let jars stand for 24 hours undisturbed.