Pickled Dill Beans
Ready In: 15 mins
Yields: 6 quarts
Ingredients
- 8 quarts wax beans
Divide equally between the six jars
- 6 teaspoons peppercorns
- 6 sprigs fresh dill
- 6 bay leaves
- 6 grape leaves
Brine
- 2 quarts water
- 1⁄2 cup salt
- 1⁄2 cup vinegar
Directions
- Cook whole beans in boiling salted water for five minutes; drain well.
- Pack into 6 quart jars with the next four ingredients.
- Bring water, salt and vinegar to the boil; fill jars.
- Cover and let stand in refrigerator for two days before eating.
- Will keep about two weeks in the refrigerator.
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