You’ll love these pickled, crunchy andsweet dilly beans!
Recipe: Sweet-Pickled GreenBeans
1 1/2 pounds fresh green beans1 medium onion, chopped
Wash and cut green beans to 3-inch lengths.
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.
Create a bouquet garni* with the picklingspice, peppercorns, sugar, bay leaf and garlic. Place in a largesaucepan along with the vinegar and sugar. Bring mixture to aboil over high heat, reduce to low heat and simmer for 10 minutes.Remove from heat and allow seasoned vinegar to cool to room temperature.Remove bouquet garni.
Pack the beans upright into four hot,sterilized pint jars. Combine the chopped onion and bell peppertogether and spoon atop the green beans. Add 2 sprigs of dillto each jar, and pour over the seasoned vinegar mixture overthe vegetables to cover.
Seal jars with sterilized lids and ringsand store in a cool dark place for at least 2 weeks, to allowflavors to develop.
1 medium red bell (sweet) pepper, seeded and chopped
3 teaspoons pickling spice
3 teaspoons black peppercorns
1 bay leaf
1 garlic clove, crushed4 cups white wine vinegar6 tablespoons granulated sugar
4 sprigs of dill
Makes 4 pints.
*A combination of herbs tied in cheese-clothwhich are used to flavor stocks and stews and removed beforeserving. A paper coffee filter can also be used to tie the herbsup.
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