Finished Dilly Beans - Crispy Style

Dilly Beans Recipe – Crispy Style

| 4 Comments

I recently posted about making my first batch of dilly beans.  It has been about a week since I made them and I couldn’t resist popping open one of the jars to taste my beans.  They were great!  Since the beans are packed into the jars uncooked, they remain super crisp in the finished product.  The vinegar, dill and red pepper flakes make the beans wonderfully zingy and now that I have made them, I think  will probably experiment with other spices like coriander and whole mustard seed.

Now that I know the recipe is a keeper, I wanted to share it with my readers.  For those of you who are unfamiliar with basic canning, this recipe gives a basic description of the process.  In the future I will add a more in depth canning tutorial as a separate post.

Dilly Beans – Crispy Style

Ingredients:
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed or dried dill
3/4 teaspoon red pepper flakes (optional)

Directions:

  1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  2. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of fresh dill or 1/8 to 1/4 tsp of dried dill (depending on how dilly you want it) and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

These beans make a great addition to an antipasto platter, as a garnish in a bloody mary or dirty martini, tossed into green salads for an unexpected crunch, chopped fine and added into tuna salad or egg salad in place of relish or celery or even slipped into sandwiches instead of the typical dill pickle.  They are also fantastic straight out of the jar!

 

This post is participating in Frugal Days, Sustainable Ways


 

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4 Comments

  1. I love this pickle recipe, thank you for sharing it..and your timing is superb as we are just starting to can pickles.:)

    • Thanks Mike, I am loving this recipe too, I am so glad I tried it. I couldn’t wait the full 2-3 weeks so I tried the pickles after 1 week and they were really good! I love the super crispy texture of this type of pickle. I understand that the same recipe and technique can be used for pickled garlic, so I think I’ll be trying that next.

      I hope you post your pickling run, I would love to learn from you :)

  2. Thats how i do mine but mine are not crispy What gives the bean the crunch ? thanks jim

    • The way I understand it, the raw pack method that is used in this recipe is the reason for the crunch. Also, I used super fresh green beans so that may contribute to them retaining a nice crunch.

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