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Refrigerator Dilly Beans

2 cups of green beans
1 cup vinegar
1 cup water
2 ½ tablespoons of sugar
2 cloves of garlic OR 3 tablespoons of minced garlic scapes
1 ½ teaspoons of kosher salt
½ of a medium onion, sliced thinly
2 sprigs of fresh dill
½ teaspoon of whole black peppercorns
¼ to 1 teaspoon of red pepper flakes (depending on how hot you want them) – you
can also add a whole dried chili if you have one.


You don’t need any canning supplies for this project. You don’t even need special
jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have
on hand, as long as it’s glass and has a lid. 

 

Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you’ve minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature.

Trim the beans. You want them all to fit in your jar with about an inch at the top
so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It’s up to you.

Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in
and boil them for thirty seconds. Drain them, and quickly add them to a bowl of
iced water to shock them and stop the cooking process. You want your beans to be
brightly colored and still crisp.

Drain the beans and set them aside. Add your onions, dill, red pepper flakes,
and peppercorns to your jars.

Now add your beans to the jars. They look prettiest standing upright, but don’t
worry about being perfect. The easiest way is to lay the jar on its side, or hold it
horizontally, and place the beans inside.


Go ahead and pour your brine in once it has reached room temperature. Fill
the jar to 1/2 inch below the top of the jar, and put the lid on. Place the jar of dilly
beans in the fridge, and let them sit for at least two days before eating them.


They’ll keep for up to six months in the fridge, but I’ll bet you foldable money that
you won’t have them around nearly that long!


Adapted from In the Garden Online: http://inthegardenonline.com/main/2010/08/how-to-make-super-easy-fastrefrigerator-dilly-beans/

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Garlic Scape, Dill, Green Beans,