Refrigerator Dilly Beans
Easy and crunchy pickled green beans with spicy dill flavorPrint Recipe
- 4 pint mason jars
- 2 saucepans
- 1 bowl
- 1 Knife
- 1 Measuring cups
- 1 Measuring spoons
- 2 pounds fresh green beans
- 1 Cup white vinegar
- 1 Cup apple cider vinegar
- 1 Cup water
- 2 Tablespoons sugar
- 2 cloves of garlic halved
- 1.5 teaspoon kosher salt
- 2 sprigs of fresh dill
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper
- Wash hands with soap and water
- Clean and sterilize your mason jars.
- In a non-reactive saucepan, bring the water, vinegar, salt, sugar, and garlic to a boil, stirring occasionally to make sure that the sugar fully dissolves. Remove from heat and set aside so that the liquid can cool to room temperature.
- Wash and trim your green beans so that they fit inside the mason jar.
- n a separate saucepan, blanch your green beans by placing beans in boiling water for 1 minute, and then immediately removing beans, placing them in a bowl of ice water for 5 minutes.
- In a sterilized jar, place black peppercorns and crushed red pepper. Add beans to jars, making sure to cram them in so that the bottoms of the beans are at the bottom of the jar. Tuck 2 sprigs of dill in between the beans.
- Pour the cooled liquid into the jar, making sure that the beans are fully submerged. Place the cover on the jar (I use plastic covers for refrigerator pickles and dilly beans, but you can use metal), and then place the jar in the refrigerator. Let sit for at least 3 days before eating.