Dilly Beans
These tangy pickled green beans seasoned with dill and garlic are a classic canning favorite. They’re crunchy, sour and make a great addition to Bloody Marys or charcuterie boards.
Ingredients
- 2 lbs fresh green beans, trimmed
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 3 tbsp pickling salt
- 4 cloves garlic, peeled
- 4 sprigs fresh dill
- 1 tsp red pepper flakes
Instructions
- Blanch green beans for 3 minutes and chill in ice water.
- Pack beans vertically into jars with garlic, dill and red pepper flakes.
- Bring vinegar, water and pickling salt to a boil and pour over beans.
- Remove air bubbles, adjust headspace and seal jars.
- Process in a boiling-water bath for 10 minutes. Allow flavors to develop for two weeks before serving.
Dilly beans are a zesty snack and a welcome addition to salads or antipasto platters.