Quick Chile Dilly Beans
photo by januarybride
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 453.59 g green beans, trimmed
- 709.77 ml water
- 473.18 ml distilled white vinegar
- 29.58 ml salt
- 14.79 ml pickling spices
- 4.92 ml whole black peppercorn
- 2.46 ml dried dill seed or 4 fresh dill seeds, heads
- 2 shallots, peeled and sliced, leaving root end intact
- 1-2 small fresh red chili pepper, quartered lengthwise
- 2 garlic cloves, peeled and sliced lengthwise
directions
- Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.
- Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.
- Place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid).
- Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature.
- Cover and refrigerate for 1 day to marinate the beans.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri