Pickled Green Beans: Dilly Beans
Garlicky, snappy, crisp, gently spicy, and utterly perfect, these Pickled Green Beans are incomparable when chilled and nibbled on straight from the refrigerator on a hot day. It's like a cucumber pickle in flavour but with a crunch times a million.
- 2 pounds fresh green beans ends and strings removed
- 2 1/2 cups apple cider vinegar
- 2 1/2 cups water
- 1/4 cup kosher salt
- 2 tablespoons raw sugar can substitute granulated white sugar if necessary
Additional Ingredients Per Pint:
- 1 dill head or 2 teaspoons whole dill seed
- 2 cloves garlic peeled
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seed not ground mustard
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon coriander seeds not ground coriander
Trim the green beans so they are of a height to reach within 1/2-inch of the tops of the jars. Load each jar with the additional per-jar ingredients and pile the trimmed beans in over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the green beans in the jars to within 1/4-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don't seal, refrigerate immediately after processing. Let the pickled beans sit for 2 to 3 weeks before cracking open and eating!
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 1776mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 0.7mg