Can I reuse the brine for another batch of dilly beans?

It is best to prepare fresh brine for each batch. The brine loses its potent flavor and acidity after the first batch and could potentially be unsafe and grow harmful bacteria.

Can I add more vegetables to my dilly beans?

Sure. We sometimes add onion slices and carrot spears. Though pickling one vegetable at a time allows each vegetable to retain its unique flavor profile. Also, different vegetables have different textures, and pickling them separately ensures that each vegetable maintains its desired texture.

Are dilly beans gluten-free?

Yes this recipe is completely gluten-free.

Do you blanch dilly beans before pickling?

We love our dilly beans crisp and fresh and vibrant green, so we prefer not to blanch them. But if you are looking for softer or more tender beans, feel free to blanch them 1-3 minutes before pickling.

Are green beans safe to eat raw?

Green beans can be eaten raw, but it's important to note that they contain lectins, which are proteins found in many plants. Pickling green beans with vinegar may slightly reduce the lectin content in the beans, but it is unlikely to completely neutralize them. Lectins are proteins found in many plants, including green beans, and they have been associated with certain digestive issues when consumed in large amounts. If you are concerned about lectin consumption, it may be best to consider cooking methods that have been shown to reduce lectin levels, such as boiling or pressure cooking.

Dilly Beans

Name: Dilly Beans Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 wide mouth quart jar or 2 wide mouth pint jars; 1 cup vinegar, white or apple cider or white wine vinegar (*see notes); 1 cup water; 1 ½ tsp (11 grams) coarse sea salt *see notes; 1/2 teaspoon yellow mustard seeds; ½ tsp whole black peppercorns; ¼ to 1 tsp red pepper flakes, depending on your spice preference; 1 tablespoon honey or sugar; 1 – 2 cloves garlic, minced; 2 – 3 sprigs fresh dill and dill flower seed head; 1 pound green beans, rinsed and trimmed

Description

How to make Dilly Beans- a quick and easy recipe for pickled green beans that can be used in Bloody Marys, on charcuterie boards and cheese boards, or serve as a tasty snack. Just 15 minutes hands (allow 24 hours pickling time).

Ingredients

Units Scale

1 wide mouth quart jar or 2 wide mouth pint jars
1 cup vinegar, white or apple cider or white wine vinegar (*see notes)
1 cup water
1 1/2 tsp (11 grams) coarse sea salt *see notes
1/2 teaspoon yellow mustard seeds
1/2 tsp whole black peppercorns
1/4 to 1 tsp red pepper flakes, depending on your spice preference
1 tablespoon honey or sugar
1 – 2 cloves garlic, minced
2 – 3 sprigs fresh dill and dill flower seed head
1 pound green beans, rinsed and trimmed

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Instructions

Start with a clean washed quart-sized jar, or two pint jars.
In a saucepan heat water, vinegar, salt, mustard seeds, peppercorns, and red pepper flakes. (If using sugar add that in here now too.) Bring to a boil and turn off the heat.
In your jar, put in the garlic and honey (when using honey we add it straight to the jar as boiling it will destroy some of the nutrients). Fill the jar with the raw trimmed green beans, cutting them to the length of your jar. Tuck in the fresh dill along side the beans. Pack the beans in tight.
Pour the hot brine mixture over the beans. Make sure the beans are covered by the liquid. Seal with a lid and place in the fridge. They can be enjoyed in 24 hours but are even better after a few days.

Notes

White vinegar produces the sharpest pickling flavor. If you don’t like a strong bite use 3/4 cup of white vinegar or use in combination with wine wine vinegar, champagne vinegar or apple cider vinegar.

Dilly beans can be stored in the fridge for up to 1 month for the best texture and optimal flavor.

You can substitute different salts for the coarse salt. Weighing will yield the best results. If you don’t have a scale, about one teaspoon of ground sea salt will be approximately the equivalent of 1 1/2 teaspoons coarse salt crystals.

Nutrition

Serving Size: about 4-6 beans
Calories: 16
Sugar: 1.8 g
Sodium: 126.9 mg
Fat: 0.1 g
Saturated Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.9 g
Protein: 0.6 g
Cholesterol: 0 mg