Home canning to preserve food in jars can be intimidating. So today it’s refrigerator pickles to the rescue! It’s a quick and easy alternative when you want some instant gratification in the form of crispy and crunchy and dilly and green. Let’s just call them Quick Pickled Dilly Beans!
The recipe below is just a template. There’s no right or wrong combination of spices so play around and make your own custom blend. Cardamom, mustard seeds, cloves — they all work. For me, though, it’s classic dill. I like the one-two punch of both the fresh dill and dill seeds. I also add hot pepper, fresh garlic cloves, and black peppercorns.
Besides white vinegar and water, here’s all you need to make a jar full of deliciousness!
Place the garlic, hot pepper, fresh dill and seed, and peppercorns in a clean quart jar.
Placing the jar on its side makes it a little easier to get all the beans packed in. Don’t forget to blanch the beans first — it’s a quick and easy way to preserve the vibrant color and crisp texture of the beans.
Pour the water and vinegar over the beans, cover with a tight fitting lid, give it a shake, and place in the fridge for at least 24 hours if you can wait that long. They will store for up to two weeks. I usually add new beans to the brine and enjoy all summer long.
Be warned these are addictive!
- 1 hot pepper, dried or fresh
- 1 sprig, fresh dill
- 1 teaspoon dill seeds
- 1 garlic clove
- 1 tablespoon black peppercorns
- 1 pound green beans, stem ends trimmed and blanched (see notes)
- 1½ cups white vinegar
- ½ cup water
- Place the hot pepper, fresh dill and seeds, garlic clove, and peppercorns in a clean quart jar with tight fitting lid.
- Pour the water and vinegar over the beans and, if necessary, add additional amounts to cover the beans.
- Cover with a tight fitting lid, give it a shake, and place in the fridge for at least 24 hours.
You might also like to try these amazing Crispy Quick Pickled Radishes!
The post Quick Pickled Dilly Beans first appeared on GreenThumbWhiteApron.com
Lori says
August 13, 2014 at 12:16 pmWow ! I must have some of these…off to the market ! They are so pretty too!
Alice says
August 13, 2014 at 1:48 pmHey Brett!
These look AMAZING!!!
love your photography and your blog, I’ll be back later to read more!
Karen says
August 21, 2014 at 1:04 amI can see a jar like that happily living in my ‘fridge!
Bill says
August 23, 2014 at 11:30 amSorry I’ve been AWOL the last few weeks, Brett. My summer schedule has been out of control and has hijacked my blog reading time. I just bought some pickled green beans that are so delicious. However, now that I’ve seen this recipe, I’ll be making your version. Great post and beautiful photos!