Quick Pickled Dilly Beans Recipe
- 1/2 lb. green beans, trimmed and cut to fit into a pint size jar
- 2/3 cup white vinegar
- 1/3 cup water
- 1 Tbsp. salt
- 1/2 tsp. Dill Seeds
- 1/2 tsp. Coriander Seeds
- 1/2 tsp. Minced Garlic
- 1/4 tsp. Minced Lemon Peel
- 1/8 tsp. Cracked Black Malabar Pepper
- 1/8 tsp. Jamaican Allspice Berries
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Pack green beans tightly in a clean pint jar. Bring vinegar, water, salt, and spices to a boil. Simmer, stirring to dissolve salt, for 2 to 3 min. Pour hot liquid over beans, making sure to get as much seasoning as possible into the jar. Let cool to room temperature. Seal and refrigerate. Enjoy after 24 hours and use within a month.
Chop and toss into chicken or tuna salad, great as a sandwich topping, or use to garnish a Bloody Mary.
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