This Dilly Pickled Green Beans are a great addition to salads and Bloody Marys. They’re one of the easiest pickles to make. You can either water bath can them for long term pantry storage or hold them the fridge for up to 2 months. They make for a high fiber snack that’s great for your digestive system. If you like to snack on pickles, these are a perfect substitute.
You’ll want to start by cutting your washed green beans to about 3 1/2 inches in length. Once your jars are sanitized, you’ll want to place your spices and herbs in the jars. Carefully add your green beans without over packing. You’ll want your green beans to be tight so they floating around loose in the jar. Heat your pickling brine and pour into the jars up to a little more than 1/2 inch from the rim. Continue to fill the jars up to a 1/2 of the rim with olive oil. Now you can place your lids and rings on and tighten.
These Dilly Green Beans are perfect for my Pickled Vegetable and Sweet Pea Salad. I’ll usually dice up a pint and refrigerate them for the salad. It’s nice to have some pickled vegetables already prepped for the busy days. They’re also great for picnics and Chacuterie boards. Enjoy!
Dilly Green BeansDifficulty: Challenging
This Dilly Pickled Green Beans are a great addition to salads and Bloody Mary’s. Their crisp and filled with apple cider vinegar. They make for a high fiber snack that great for your digestive system. If you like to snack on pickles, these are a great substitute.
Makes 1 pint
2 cups Green or Wax Beans, washed and trimmed.
1 Sprig Dill Flower
1 Bay Leaf
1 Spring Thyme
1 tsp. Crushed Red Pepper
1 Garlic Clove
3/4 cup Apple Cider Vinegar
1/2 cup Unchlorinated Water
1 tsp. Honey
1/2 tsp. Non-Iodized or Kosher Salt
1 – 2 T. Olive Oil
- Sanitzie your jars and lids thoroughly and set out to dry.
- Add your herbs and spices to each jar.
- Prepare your green beans by washing and cutting them about 3 1/2 inches in length.
- In a medium saucepan, bring the vinegar, water, Honey, and salt to a hard boil.
- Pour the pickling brine into the jars up to 3/4 of an inch from the rim.
- Pour in the olive oil up to within a 1/2 inch of the rim.
- Wipe the rims dry and add the lids and rings.
- Using a knife, release any trapped air bubbles.
- Either refrigerate immediately or water bath process for 10 minutes. Remove the processer lid and allow to process for 5 more minutes. Remove from bath and rest for 24 hours.
- Clean and store your jars in a cool dark space.
- Allow your pickles to rest for a week before sampling.