Dilly Beans are a delish little snack.
They can be added to a relish tray, mixed into a potato salad, or as a garnish in a Bloody Mary.
Here is a simple way to prepare 2 jars - one for yourself and the other for a friend!!
Dilly Beans
MAKES 2 pint-sized jars
INGREDIENTS
- 12 oz green string beans
- 2 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon yellow mustard seeds
- 2 fresh dill sprigs
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon kosher salt
INSTRUCTIONS
- Prepare the jars: Wash the jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry or dry completely by hand.
Prepare the beans: Rinse the beans under cool running water and drain well. Trim the stem ends from the beans to fit into 2 pint-sized jars.
Add the spices to the jars: divide in half and place the garlic, red pepper flakes, and mustard seeds into each jar -
Pack the green beans into the jars: Place the jars on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full 12 oz will fit into 2 pint jars.
Make the pickling brine: Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, filling each jar to within 1/2 inch of the top. You might not use all the brine.
Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight. Jar lids should "pop" and seal, but i still refrigerate them.
Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
These are delish in a salad....but I especially like them in a Bloody Mary!
