Quick Chile Dilly Beans

READY IN: 40mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement