Pickled Green Beans: Dilly Beans
Pickled Green Beans: Dilly Beans a fast and easy recipe
Servings: 4
Ingredients
- 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
Instructions
- 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.