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4.88
from
8
votes
Pickled Dilly Beans
A delicious way to preserve beans. Dilly beans make an excellent addition to charcuterie boards or pickle trays.
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Course:
preserves, preserving
Cuisine:
American
Keyword:
beans, condiments, quick pickles
Calories:
401
kcal
Ingredients
1
lb
yellow and green wax beans
450 g
4
garlic cloves
4
dill heads
1/2
tsp
hot pepper flakes
2 mL
1
Tbsp
black peppercorns
15 mL
3
cups
white vinegar
5% (750 mL)
3/4
cup
water
175 mL
1
Tbsp
sugar
15 mL
1
Tbsp
pickling salt
15 mL
Instructions
Sterilize jars.
Wash beans and trim off ends.
Cut beans 3 inches long to ensure there is a ½ inch (1.2 cm) headspace.
Divide dill, garlic, hot pepper flakes and black pepper evenly and place in each jar.
Pack as many yellow and green beans as possible into each jar.
In a small pot, combine vinegar, water, sugar and salt. Bring to boil.
Heat lids.
Pour hot liquid over beans until just covered and ½ inch (1.2 cm) headspace remains.
Wipe rim with clean cloth and seal with hot sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 5 minutes (for half pint/(250 mL) and pint/500 mL) jars).
Remove jars. Cool undisturbed for 24 hours and check seal.
Label and store in dry, dark pantry for up to 1 year.
Let jars rest for at least 2 to 3 weeks to allow full flavor to develop.
Makes - 4-5 half pint (250 ml) jars
Nutrition
Calories:
401
kcal
|
Carbohydrates:
55
g
|
Protein:
11
g
|
Fat:
1
g
|
Sodium:
7136
mg
|
Fiber:
10
g
|
Sugar:
13
g
|
Iron:
7
mg