Have you ever made “dilly” beans?
Since I like homemade pickled vegetables and had never made pickled beans, I decided to try it out.
I started by trimming off the stem end of green beans. In total, there were 5 cups of beans.
Next, put a pot of water on the stove to boil. Once boiling, in went the green beans to blanch for about 30 seconds. They turn bright green and stay snappy.
Move them immediately from the boiling water into a cold bath to stop the cooking process. Set them aside.
Making the Brine
Mix 2 cups of white distilled vinegar, 2 cups of water, 3 tablespoons of sugar, 1 tablespoon of kosher salt, 3 cloves of minced garlic in a pot and bring it to a boil for 5 minutes. Stir to be certain sugar and salt are dissolved. Turn off the heat and cool to room temperature. This is a standard pickling recipe, but you can find dozens of variations online.
Prepare your Jars
To the bottom of clean glass containers, add some sliced onions, a couple of dill sprigs and half a teaspoon of whole black peppercorns. If you want it spicy, you can add red pepper flakes. I didn’t.
Drain the beans and place them on top of the onions and dill sprigs.
Pour the brine over everything, put the container lid on and place them in the refrigerator. That’s all there is to it.
Let your “dilly” beans sit for a week before trying them.
My beans went into three different containers. Having the opportunity to experiment a bit, I did. The first container has beans following the recipe above. In the second container, I reduced the amount of peppercorns and added coriander seed. In the third, I used store-bought pickling spice. I’ll let you know what the family thinks when they try them.