Dilly Beans!

On a recent farm tour to the Xiong Family Farm, they blessed me with a large amount of green beans. I knew we would never eat them all in time and instead of freezing them I decided to try making Dilly Beans!  I was able to pick up fresh Dill and garlic from the market and made them that afternoon.  It was surprisingly simple and they turned out amazing! I went a little heavy on the garlic, which made them a little spicier, but even my kids loved them!

Dilly Beans

1 pound of string beans; can be green, yellow or purple string beans

2- 4 cloves of garlic; depending on size and how much you like garlic!

½ teaspoon of red pepper flakes

½ teaspoon yellow mustard seeds

2 fresh dill sprigs

1 cup distilled white vinegar

1 cup water

1 tablespoon kosher salt 

-Wash jars, lids & rings in warm soapy water, rinse well and set out to dry completely.   

-Always begin with fresh beans, rinse under cool water, drain and remove stems.   

-Some recipes call for blanching, I did not bother with this step as it was mainly for preserving color.   

-Using a quart sized jar, begin to fill the jar with spices; add garlic, red pepper flakes & mustard seeds.

- Begin packing the beans by tilting the jar on it’s side, place the dill sprig first then stack the beans in the jar.  Pack the beans in as tight as possible.   Beans will essentially stand up straight when the jar stands upright.

- Make the pickling brine:   combine vinegar, water and salt in a small saucepan over high heat and bring to a boil.  Pour brine over the green beans filling the jar ½ inch from the top.

- Remove air bubbles by gently tapping the jar against the counter.  Place lid on jar.

- Leave the jar on the counter and let it cool to room temperature before storing in the refrigerator.

- For best flavor, allow the beans to rest for 48 hours (this is harder than it sounds).


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