📝 About This Recipe
Capture the fleeting crunch of summer with these vibrant, vinegar-brined green beans infused with the pungent punch of fresh dill and garlic. Originating from the American preservation tradition, Dilly Beans offer a refreshing, snappy alternative to the standard cucumber pickle with a satisfying 'pop' in every bite. This recipe balances a sharp tang with a hint of red pepper heat, creating a versatile condiment that is as beautiful in the jar as it is delicious on the plate.
🥗 Ingredients
The Produce
- 2 pounds Fresh Green Beans (washed, ends trimmed to fit jar height)
- 8-12 pieces Fresh Dill Sprigs (large heads or leafy fronds)
- 4-8 pieces Garlic Cloves (peeled and halved)
The Brine
- 2.5 cups White Distilled Vinegar (5% acidity)
- 2.5 cups Filtered Water
- 1/4 cup Pickling Salt (use non-iodized salt to keep brine clear)
- 1 tablespoon Granulated Sugar (optional, to balance acidity)
The Aromatics (Per Jar)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Yellow Mustard Seeds
- 1/4 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/4 teaspoon Coriander Seeds (whole)
👨🍳 Instructions
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1
Sterilize four wide-mouth pint-sized canning jars by boiling them for 10 minutes or running them through a high-heat dishwasher cycle. Keep the jars warm until ready to fill.
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2
Prepare the green beans by washing them thoroughly in cold water and snapping or cutting off the stem ends. Trim them so they are roughly 1/2 inch shorter than the jar's rim to ensure they stay submerged in brine.
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3
In a large stainless steel or non-reactive saucepan, combine the white vinegar, filtered water, pickling salt, and sugar.
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4
Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar are completely dissolved.
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5
While the brine is heating, place the aromatics into each warm jar: 1/2 teaspoon peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon chili flakes, and 1/4 teaspoon coriander seeds.
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6
Add 1-2 halved garlic cloves and 2-3 sprigs of fresh dill to the bottom of each jar.
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7
Pack the green beans vertically into the jars as tightly as possible without crushing them. A tight pack prevents the beans from floating once the brine is added.
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8
Carefully pour the hot brine over the beans in each jar, leaving exactly 1/2 inch of headspace at the top.
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9
Run a clean plastic bubble remover or a wooden skewer down the inside walls of the jars to release any trapped air bubbles.
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10
Wipe the rims of the jars with a clean, damp cloth to remove any salt residue that might prevent a proper seal.
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11
Place the lids on the jars and screw the bands on until they are 'fingertip tight'—don't over-tighten.
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12
For 'Quick Pickles', let the jars cool to room temperature on the counter for 2 hours, then transfer to the refrigerator. For long-term shelf storage, process in a boiling water bath for 10 minutes.
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13
Allow the beans to cure in the refrigerator for at least 48 hours before eating; however, 1-2 weeks of curing will yield the best, most developed flavor.
💡 Chef's Tips
Use the freshest beans possible; if they are limp before pickling, they will be mushy after. Avoid iodized table salt as the anti-caking agents will turn your brine cloudy and unappetizing. To keep beans extra crunchy, you can add a grape leaf or a pinch of 'Pickle Crisp' (calcium chloride) to each jar. If you like it spicy, add a whole dried de arbol chili or a slice of fresh jalapeño to each jar. Always use a non-reactive pot (stainless steel or enamel) for the brine to avoid a metallic aftertaste.
🍽️ Serving Suggestions
Garnish a classic Bloody Mary for the ultimate savory brunch cocktail. Serve alongside grilled sausages or smoked brisket to cut through the richness of the meat. Chop them up and fold into a potato salad for an unexpected crunch and acidic pop. Include them on a charcuterie board with sharp cheddar, cured meats, and grainy mustard. Eat them straight from the jar as a low-calorie, high-flavor midnight snack.