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.
- 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
- Place trimmed green beans in a large container(s). Sprinkle with dill seed.
- 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.
- Pour liquid over bean mixture. Let stand 2 hours. Remove garlic cloves. Serve with a slotted spoon.
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