Make These TODAY: Quick Pickled Dilly Beans--Ready in 5 Minutes!

Home canning to preserve food in jars can be intimidating. So today it’s refrigerator pickles to the rescue!
Besides white vinegar and water, here’s all you need to make a jar full of deliciousness!
It’s a quick and easy alternative when you want some instant gratification in the form of crispy and crunchy and dilly and green. Let’s just call them Quick Pickled Dilly Beans!


Place the garlic, hot pepper, fresh dill and seed, and peppercorns in a clean quart jar.
Placing the jar on its side makes it a little easier to get all the beans packed in. Don’t forget to blanch the beans first — it’s a quick and easy way to preserve the vibrant color and crisp texture of the beans.
Pour the water and vinegar over the beans, cover with a tight fitting lid, give it a shake, and place in the fridge for at least 24 hours if you can wait that long. They will store for up to two weeks. I usually add new beans to the brine and enjoy all summer long.
The recipe is just a template. There’s no right or wrong combination of spices so play around and make your own custom blend. Cardamom, mustard seeds, cloves — they all work. For me, though, it’s classic dill. I like the one-two punch of both the fresh dill and dill seeds. I also add hot pepper, fresh garlic cloves, and black peppercorns.
Be warned these are addictive! The recipe is on the blog at GreenThumbWhiteApron.com! Stop by to say hi, leave a comment, or sign up for my free newsletter. And, don't forget to follow me on Facebook and Twitter!
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