Quick Pickled Dilly Green Beans

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We have an abundance of green beans at the fruit stands here in Western New York. I have always wanted to try making homemade dilly beans, but I despise the boiling process that most recipes call for.  This recipe was adapted from Cooking Light, and does not involve special ball jars, lids, or tongs. All you need is a sealed container to keep them in, and they will stay fresh in the refrigerator for one month. (They will probably be eaten long before then–they are that fresh and crunchy)!

I have made these quick pickled dilly beans two times in the past month. The first time, I used dill seed in place of the fresh dill as I could not find fresh dill anywhere. The dilly beans turned out with quite a kick of spice, but not overly so. The second time, I added fresh dill to the canisters along with the dill seed. Instead of eight teaspoons of granulated sugar, I added one cup of granulated splenda to sweeten them up without adding unwanted calories. The result? My husband preferred the tang of the first batch, while I enjoyed the second batch with a touch more dill and added sweetness to cool down my palate.

Quick Pickled Dilly Green Beans
 
Prep time
Cook time
Total time
 
Serves: 12-16
Ingredients
  • 4 teaspoons dill seed
  • 2 pounds green beans, trimmed
  • 4 cups white vinegar
  • 4 cups water
  • 8 teaspoons granulated sugar
  • 8 teaspoons salt
  • 8 teaspoons pickling spice
  • 4 garlic cloves, peeled
Instructions
  1. Place trimmed green beans in a large container(s). Sprinkle with dill seed.
  2. Combine vinegar and the remaining ingredients in a large saucepan. Bring to a boil, and cook 1 minute or until the sugar and salt dissolve.
  3. Pour liquid over bean mixture. Let stand 2 hours. Remove garlic cloves. Serve with a slotted spoon.
Notes
To make the beans sweeter, use one cup granulated Splenda in place of the eight teaspoons granulated sugar.

 

 

second batch: boil 2 Tablespoons dill seed with rest of spices, place 1/4 oz. fresh dill  in jar, use 2 Tablespoons salt & add 1 cup splenda after boiling

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Comments

  1. When I was little, my friend’s mom used to make pickled green beans.  I loved them!  I’m definitely trying your recipe!

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