Serves 5
10080 min
Spicy Dilly Beans
Recipe GLPR818e53b630853e
A vibrant, tangy pickled green bean condiment infused with garlic, dill seed, and red chili flakes. These crisp, spicy beans make an excellent accompaniment to charcuterie boards, sandwiches, or cheese platters. Naturally vegan and gluten-free, they keep for weeks in the refrigerator.
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Ingredients
3 pounds fresh green beans, trimmed
2 1/2 cups white vinegar
2 1/2 cups water
4 tablespoons pickling salt
5 medium cloves garlic, peeled
5 teaspoons dill seed
5 teaspoons red chili flakes
Directions
Trim the green beans by removing both ends. Rinse them thoroughly under cold water and pat dry with a clean kitchen towel.
In a large stainless steel pot, combine the white vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt is fully dissolved.
While the brine heats, prepare your storage containers or canning jars. Divide the garlic cloves, dill seed, and red chili flakes evenly among the containers.
Once the brine reaches a rolling boil, carefully pack the trimmed green beans into the prepared containers, standing them upright and packing them snugly but not crushing them.
Pour the hot brine over the beans, ensuring they are completely submerged and leaving approximately 1/2 inch of headspace at the top of each container.
Allow the containers to cool to room temperature, then cover and refrigerate. The beans will develop their full flavor after 3–5 days of chilling.
Store the pickled beans in the refrigerator for up to 4 weeks. Serve as a condiment alongside charcuterie, cheese, sandwiches, or any meal where a tangy, spicy accent is desired.
