Description
This dilly beans recipe offers a delightful way to preserve green beans with a tangy, dill-flavored brine. Perfect as a snack or a side dish!
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 cups water
- 1 cup white vinegar
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 2 cloves garlic, peeled and smashed
- 1 tablespoon dill seeds
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon mustard seeds (optional)
- 1 quart sterilized canning jar with lid
Instructions
- Prepare the green beans by washing and trimming them to fit inside the jar.
- In a saucepan, combine water, vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Once the brine is boiling, remove it from the heat and let it cool slightly.
- In the sterilized jar, add the garlic, dill seeds, red pepper flakes, and mustard seeds.
- Pack the green beans tightly into the jar, standing them upright.
- Pour the hot brine over the beans, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Seal the jar with the lid and let it cool to room temperature.
- Once cooled, refrigerate the jar. Allow the beans to pickle for at least 24 hours before enjoying. For best flavor, let them sit for a week.
Notes
- For a spicier flavor, increase the amount of red pepper flakes.
- These dilly beans can be stored in the refrigerator for up to 3 weeks.
- For long-term storage, consider hot water bath canning.
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 6
- Sodium: 200
- Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 2
Keywords: dilly beans recipe, pickled green beans, homemade dilly beans, refrigerator dill beans, easy dilly beans, canning green beans, tangy pickle recipe