Pickled Dilly Beans Recipe

Side dish time: Pickled Dilly Beans

This one is easy, easy, E-A-S-Y, easy.
10 minutes but takes a minimum of 2 days before you should use it, but no canning required.

Take 1/2 pound string beans, wash and trim the ends.
Pack tightly in a 1 quart canning jar.
Add in 2 whole, peeled cloves of garlic, a couple small slices of onion and 2-4 springs of fresh dill.
Add on top 3 tsps of salt, 1 Tbls sugar and 5 peppercorns.

Next, heat 3/4 c. water and 3/4c. vinegar to boiling, and pour on top to fill the jar. Yes, your house will smell for a bit, but remember, vinegar is also a good odor neutralizer.

Here's the hard part: put a cover over it, put it in the fridge and wait. I know it will be hard, but if you can wait 2 days. Longer, up to 6 weeks, will give it the most flavor.

We had this as a side to meatloaf and mashed potatoes.

Other options to try instead of or in addition to the dill: lemon zest strips; red pepper flakes or jalapeno slices.

What do you like to pickle?

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