If you’re growing green beans in your garden right now it’s probably safe to say you’re currently up to your ears in them. For the past couple of weeks our GrowTeam sites have been picking around 100 pounds a week! Rather than eating them for every meal, or letting them go to waste, you can turn them into delicious Dilly Beans! Our GrowTeam Manager Sammy has just the recipe that will keep you enjoying these beans into the fall and winter.
Here’s what you’ll need:
Ingredients
- 1 pound of green beans (you can also use yellow or purple beans)
- 3 large cloves of garlic
- 1 teaspoon of whole peppercorns
- 1 teaspoon coriander
- 3 dried hot peppers (you can also use a teaspoon of red pepper flakes)
- 1 cup white vinegar (you can also use apple cider vinegar like I did for a sweeter taste)
- 1 cup water
- 1 tablespoon of salt
Suggestion: This recipe is also great with fresh dill (The name Dilly Beans comes from this ingredient!) as well as mustard seed or celery seed. Have fun with it!
Tools
- A quart mason jar or 2 pint mason jars
- Saucepan
Directions:
Step 1: Clean and dry your jars then set aside
Step 2: Clean your beans. If you are using a quart jar you can leave them whole. If you’re using a pint jar, cut them in half.
Step 3: Cut your garlic cloves and dried red pepper in half. Then add them to the jar with your fresh peppercorns, coriander and any other spices.
Step 4: Add your green beans to the jar. Be sure to pack them in tightly.
Step 5: Make your pickling brine. Combine the salt, water, and vinegar and bring to a boil. Once your liquid has come to a boil, remove it from the stove and then pour directly over your beans.
Step 6: Once the brine has settled, top it off until it’s about ½ inch from the top of the jar. Then tightly screw your lid on and leave them to cool before sticking them in your fridge. Make sure your beans are fully submerged in the pickling liquid!
Recipe Notes: You can store these dilly beans up to six months in your fridge or can them and keep them unopened at room temp in your pantry. Be sure to wait at least a couple days before eating so they are able to fully pickle.
Canning lesson to come later!
