Quick Refrigerator Pickled Green Beans (Dilly Beans)
Pickled green beans use fresh green and yellow beans from your garden or farmer's market. The beans are then soaked in a hot brine made of vinegar, water, salt, and sugar. The brine is then poured into jars filled with spices and beans.
Servings: 6 Servings
Equipment
- Jars
Ingredients
- 1 pound Fresh Green Beans -any color combination
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Whole Peppercorns
- 2-3 Sprigs of Fresh Dill
- 1 cup White Vinegar
- 1 cup Water
- 1 Tablespoon Kosher Salt
- 2 teaspoons White Granulated Sugar
Instructions
- Wash beans and trim off the stem ends.
- Wash and dry two pint jars. Pour ¼ teaspoon of red pepper flakes, and whole peppercorns into each jar. Add a sprig or two of fresh dill to each jar too.
- Add the washed and trimmed green beans into the jars. Turning the jar on its side is a great way to make sure you get as many beans in the jar as possible.
- In a medium saucepan, combine vinegar, water, salt and sugar. Cook on medium heat until it boils. Stirring to be sure the salt and sugar fully dissolve.
- Using a canning funnel, pour half of the brine into each jar. Covering the beans entirely with the pickling brine. Add the jar lid and allow the beans to sit for thirty minutes on the countertop—place jars in the refrigerator. Allow the beans to sit for at least 24 hours before you try them.
- Store the pickled beans in the refrigerator and enjoy for up to one month.
Nutrition Information
Serving: 1 ServingCalories: 38kcalCarbohydrates: 7gProtein: 1gFat: 0gSugar: 3g
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