Garlic-Dill Green Beans "Dilly Beans"
All the garlicky, tangy flavors of dill pickles, but with tender summer green beans.
Servings: 10
Calories: 30kcal
Ingredients
Basic Brine
- 1 cup water
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Jar Contents (Divided into 2 pint jars)
- 1 pound young green beans (haricots verts)
- 4 small green garlics , sliced lengthwise in half (or 4 cloves garlic, sliced thin)
- 1 package fresh dill (.50 ounces)
- 2 tablespoons tricolor peppercorns
Instructions
- Mix the brine ingredients in a saucepan over med-high heat about 5 minutes to dissolve sugar and salt.
- Divide the peppercorns in the bottom of the each jar. Trim the beans to fit the jar and stuff the beans into the jars standing up straight. Trim the green garlic to the lengths of the jar and cut in half lengthwise. Using a chopstick or spoon handle, guide the garlic and dill into the jar along the inside (so you can see it from the outside)
- Once the jar is prepped, heat the brine to a boil. Pour the hot brine over the contents in the jar to just below the rim (the brine should cover all the vegetables). Allow to cool to room temperature, screw on the lid and refrigerate for up to 2 months.
Notes
NOTE: This quick pickling recipe is NOT for unrefrigerated shelf storage and does not include fermentation as some classic pickling recipes do.
Nutrition
Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 703mg | Potassium: 118mg | Fiber: 1g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg