Refrigerator Dilly Beans
Quick pickled dilly beans are crisp and tangy, with a straight-from-the-garden flavor!
Servings: 2 pints
Equipment
- wide mouth jars
Ingredients
- 1 lb green beans, trimmed to fit your jars
- several dill fronds, dill flowers, or seed-heads
- 1 Tbsp pickling spice
- 1 tsp dill seeds
- 1 cup apple cider vinegar
- 1 cup water
- 2 Tbsp kosher salt
- 1 Tbsp sugar
Instructions
- Fit your beans and a few dill fronds, flowers, or seed heads into your wide mouth jar or jars. Keep the beans as straight as possible to fit as many beans as you can in the jar.
- Add the pickling spice and dill seeds to the jar. If using 2 jars divide equally between them.
- Heat the apple cider vinegar, water, sugar and salt in a small sauce pan, stirring to dissolve the salt and sugar.
- Once it comes to a boil pour the hot brine over the beans, to fill the jar(s). The brine needs to fully cover the beans. If necessary you can top off with more water.
- Let cool then cap and refrigerate for 24 hours before enjoying. Dilly beans will stay fresh in the fridge for 2 weeks or more.
Nutrition
Serving: 1 bean · Calories: 6 kcal · Carbohydrates: 1 g · Protein: 0.3 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.02 g · Monounsaturated Fat: 0.01 g · Sodium: 389 mg · Potassium: 34 mg · Fiber: 0.4 g · Sugar: 1 g · Vitamin A: 88 IU · Vitamin C: 2 mg · Calcium: 8 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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