Dill-pickled green beans, sometimes called’dilly beans’.
Recipe: Dill-Pickled GreenBeans
2 pounds fresh green beans, rinsed andtrimmed4 cloves garlic, peeled8 sprigs fresh dill weed4 teaspoons kosher salt2 1/2 cups white vinegar2 1/2 cups water
Wash and trim green beans to fit uprightin pint-sized canning jars.
Place green beans in a steamer over boilingwater, cover, and cook until crisp-tender, about 2 minutes. Removefrom heat and immediately plunge beans into a large bowl or panof ice water. Drain well.
Pack the beans into four hot, sterilizedpint jars. Place 1 clove garlic and 2 sprigs dill weed in eachjar, against the glass. Add 1 teaspoon of salt to each jar.
In a large saucepan over high heat, bringvinegar and water to a boil. Pour over beans to cover.
Fit the jars with sterilized lids andrings and process for 10 minutes in a boiling water bath.
Makes 4 pints.
How to Make Pickled Green Beans with Karen SolomonIf the Dill-Pickled GreenBeans recipe was useful and interesting, you can share it with your friends or leave a comment.
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