redsquirrel
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Amanda asked for a dilly bean recipe on facebook, so posting here as well. I only have this one that you make in the refrigerator. If someone has another one or a hot water bath canned one, please feel free to add it on.
Refrigerator Dilly Beans ……Makes 1 quart jar or 2 pint jars
Brine - This makes enough for either 1 quart or 2 pint jars.
3/4 cup white vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher or pickling salt (is coarser than regular salt)
This is enough beans and onions for either 1 quart or 2 pints.
2 to 3 cups trimmed green beans
1 sliced onion, separate the rings
These ingredients are for one jar. So double the amount if using 2 pint jars.
2 dill sprigs or dried equivalent
½ tsp peppercorns
1/ tsp red pepper flakes (I don’t use)
1 to 2 slightly crushed garlic cloves
Blanch the beans ( 30 seconds in boiling water then in an ice-water bath until cooled.)
Pack the green beans, onion and dill vertically in clean canning jars.
Add the peppercorns, red pepper flakes and garlic.
Combine the vinegar, water, sugar and salt in a sauce pan, and bring to a boil. Immediately remove from heat.
Pour into the jars, leaving just a little headspace.
Cover jars and cool to room temperature, then refrigerate.
Beans will be ready to eat in 2-3 days and will keep for up to 2 months in the refrigerator.
Refrigerator Dilly Beans ……Makes 1 quart jar or 2 pint jars
Brine - This makes enough for either 1 quart or 2 pint jars.
3/4 cup white vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon kosher or pickling salt (is coarser than regular salt)
This is enough beans and onions for either 1 quart or 2 pints.
2 to 3 cups trimmed green beans
1 sliced onion, separate the rings
These ingredients are for one jar. So double the amount if using 2 pint jars.
2 dill sprigs or dried equivalent
½ tsp peppercorns
1/ tsp red pepper flakes (I don’t use)
1 to 2 slightly crushed garlic cloves
Blanch the beans ( 30 seconds in boiling water then in an ice-water bath until cooled.)
Pack the green beans, onion and dill vertically in clean canning jars.
Add the peppercorns, red pepper flakes and garlic.
Combine the vinegar, water, sugar and salt in a sauce pan, and bring to a boil. Immediately remove from heat.
Pour into the jars, leaving just a little headspace.
Cover jars and cool to room temperature, then refrigerate.
Beans will be ready to eat in 2-3 days and will keep for up to 2 months in the refrigerator.