Quick Dilly Beans (Pickled Green Beans)
These Dilly Beans, also known as pickled green beans, are crunchy, flavorful and oh-so-addictive. Just a few simple ingredients and 10 minutes to make!
Servings: 1 pint
Ingredients
- ½ lb fresh green beans washed and trimmed
- ½ cup white vinegar
- ½ cup water plus more to blanche
- 1 clove garlic
- 1 tsp dried dill
- 1 tsp granulated sugar
- ½ tsp celery seed
- 1 tsp sea salt divided
Instructions
- Wash and trim the stiff ends off the green beans. If necessary, cut them down to fit in the jar so there is at least ½” of space at the top.
- Boil 1 quart water with ½ teaspoon salt. Add in the green beans and blanche for 30 seconds.
- Remove from heat and drain immediately. Place green beans in a bowl and run cold water over top plus add ice cubes to stop the cooking of the beans.
- Drain and place the beans upright in a clean glass jar with a tight sealing lid. They can be packed in tightly. Place the minced garlic clove in as well.
- In a saucepan, combine the vinegar, ½ cup water, ½ tsp salt, sugar, dill, and celery seed.
- Bring to a simmer, swirling to dissolve the sugar and salt. Immediately pour over the beans until completely covered.
- Place the lid on and seal. Place in the fridge for 24 hours before serving. Can be stored in the fridge for up to 1 month.
Notes
Canning Dilly Beans
To process for room temperature storage, blanche for only 15 seconds and leave at least ½” of space from the ends of the beans to the lid (¼” of space above the liquid). Process in a water bath for 10 minutes.