Dilly Beans
Add a little fun to your Bloody Mary by making up a batch of these delicious Dilly Beans. Pickled with fresh dill, you just can't go wrong.
Ingredients
- 4 heads fresh dill weed
- 1/4 cup yellow mustard seeds
- 8 cloves garlic
- 2 Tbsp red pepper flakes
- 2 1/2 lbs fresh green beans, trimmed
- 3 cups water
- 1/2 cup pickling salt
- 3 cups distilled white vinegar
Instructions
- Wash and sterilize 4 1-pint jars.
- Divide the spices into the jars (each jar should receive 1 dill head, 1 Tbsp yellow mustard seeds, 2 cloves garlic, and about 2 tsp of red pepper flakes) and pack beans into the jars.
- Meanwhile in a saucepan combine the water, pickling salt, and white vinegar and bring to a boil. Remove from heat and add to jars, adding a 1/2 inch of headspace. Tap the jars to remove air bubbles and seal tight.
- Let sit until jars reach room temperature then refrigerate for at least 48 hours before consuming.
Notes
These beans can be stored for up to 2 months in the fridge.