Crew member Ariane shared these quick dilly beans at one of our yearly Harvest Celebrations, and they were a delicious savory side!
Prep Time 15 minutes
Cook Time 5 minutes
- 8 ounces very fresh green beans washed and stems trimmed, but leave the other side intact
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole yellow mustard seeds
- 1 teaspoon dill seeds
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon whole black peppercorns
- 1 bay leaf
- 4 sprigs fresh dill
For the Pickling Brine:
- 1/2 cup white vinegar
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
- 1 large clove garlic quartered
Make sure to select the freshest green beans you can find. Wash them and then trim the stem side of the beans, leaving the other side intact.
Add the spices to the bottom of a large jar. Pack the beans, cut stem side down, as tightly as you can into the jar. Press some sprigs of fresh dill down in between the beans.
To make the pickling brine: Add the brine ingredients into a small saucepan and bring to a boil. Boil for 2 minutes. Pour the boiling brine over the beans. Top off with more pickling brine if needed to ensure the beans are fully immersed under the brine. Gently tap the jars against the counter a few times to remove all the air bubbles.
Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age. Wait at least 4 days before eating them. They’ll keep in the fridge for up to 2 months.
For Canning: Dilly beans are best consumed within a couple of months, but if you want to store them even longer you can also can them: Use canning jars, seal the jars and process them in a water bath canner for 10 minutes. The beans will still have some crisp to them but won’t be crunchy like the non-canned version will be.