I had never seen these before moving to Wisconsin, but a lot of bars here will use them as a Bloody Mary garnish, and they are PERFECT for that! Crispy, salty, spicy. SO good.
The essence of this recipe is 2 quarts of water, 1 1/2 C. apple cider vinegar, and 1/2 C. canning salt. I have found this can be any kind of non-iodized salt, and have used Kosher and Himalayan sea salt many times.
To that I will add a handful of peppercorns, a bunch of dill, 4-6 large cloves of garlic (smashed with the side of a knife and the skins removed), a medium-sized onion peeled and sliced. You can add your jalapenos here or later, and if you’d like to add red pepper flakes. I wanted these to be spicy so I added A LOT of red pepper flakes.
Then you bring the brine all to a boil…
I’ve started making this in double batches and freezing it. It stays perfect, then I just need to bring it back to a boil.
For pickles, I will allow it to cool but green beans are heartier so I add it hot. This allows the brine to sink in faster, and softens the green beans just a bit. I also do try to get at least one garlic clove in the jar.
A canning funnel is SO helpful when it comes to this operation.
I love using these reusable lids for things that I’m just storing and not water-bath canning. They’ve paid for themselves times over at this point.
I leave overnight then store in a refrigerator for 3-5 days to let the flavor sink in. They are SO good!
They also make a FANTASTIC garnish for a Bloody Mary!
Pickled Green Beans: Dilly Beans
- 2 quarts of water
- 1 1/2 C. apple cider vinegar
- 1/2 C. canning salt Kosher and Himalayan work. It just needs to be non-iodized
- 1 T peppercorns
- 1 t dried dill
- 4-6 large cloves of garlic smashed with the side of a knife and the skins removed
- 1 medium-sized onion peeled and sliced.
- 1-5 teaspoons dried red pepper to taste
- 1 sliced Jalapeno pepper optional
- 1 pound green beans washed
- Bring all ingredients except the green beans to a boil. Add green beans to jar and add hot liquid. Be sure to add a clove of garlic into each jar. You can freeze the remaining brine and re-use it. Keep green beans at room temperature overnight, then refrigerate 3-5 days for best flavor.
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