Wednesday, September 19, 2012

Easy Peasy Dilly Beans {Homemade Pantry}

Per special request, here's our dilly bean recipe...enjoy!!

Easy Peasy Dilly Beans
makes 1 quart

1 ¼ c. white vinegar
¼ c. white wine vinegar
1 ½ c. water
2 T. sea salt
1 lb. green beans (or enough to fill jar)
5 cloves garlic, lightly crushed
1 t. mustard seed
1 t. dried red pepper flakes
5 heads fresh dill

Rinse and slice ends off green beans; set aside. Measure vinegars, water, and salt into a saucepan and bring just to a boil; reduce heat to simmer. Fill a clean quart jar with green beans; measure in remaining ingredients (garlic, mustard seed, dried red pepper flakes, and dill). Carefully pour or ladle brine into the jar and cap immediately. Allow the jar to come to room temperature, then place it in your fridge. Keep chilled for at least two weeks before serving; best when pickled for a month!


We opened our first jar of these last night, and they are delicious! If you prefer a little less heat, use a smaller measure of the red pepper flakes. Because these are refrigerated, they do not require processing in a water bath (which is why they are easy peasy).    :)

For more make-it-yourself recipes, visit our Homemade Pantry page!


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  1. Your photographs are so lovely! There's nothing more "organic" looking than a canning jar with home-grown produce and brine in it!

    PS: Got my soaps...oh, joy :-)

    1. Thanks, Lori!! And thanks for letting me know your package arrived. :)

  2. thank you for sharing your recipe! I'm definitely making these next year :)

    1. You're welcome! You can turn down the heat a bit by using less of the dried red pepper since these do have a bit of a bite. :)


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