Spicy Garlic & Dill Pickled Beans are a zesty and flavorful snack or side dish that combines the crunch of fresh green beans with the tang of vinegar and the heat of red pepper flakes. To prepare, sterilize four pint-sized mason jars and their lids by boiling them in water for 10 minutes. In each jar, evenly distribute garlic slices, fresh dill sprigs, dill seeds, red pepper flakes, and mustard seeds. In a large saucepan, bring white vinegar, water, pickling salt, and sugar to a boil, stirring until dissolved. Pack trimmed green beans into the jars and pour the hot vinegar mixture over the beans, leaving 1/2 inch of headspace. Remove air bubbles, secure the lids, and process in a boiling water bath for 10 minutes. Store the pickled beans in a cool, dark place for at least 2 weeks before serving to allow the flavors to develop. Enjoy these tangy, spicy pickled beans as a snack or addition to salads and sandwiches.
Spicy Garlic & Dill Pickled Beans are a zesty and flavorful snack or side dish that combines the crunch of fresh green beans with the tang of vinegar and the heat of red pepper flakes. Perfect for adding a kick to any meal. Below are the detailed ingredients you'll need to create these delicious pickled beans.
INGREDIENTS
- Fresh Green Beans: 1 pound, trimmed and ready for pickling.
- Garlic: 4 cloves, peeled and sliced for an aromatic flavor.
- White Vinegar: 2 cups, the base for the pickling brine.
- Water: 2 cups, to dilute the vinegar for the brine.
- Pickling Salt: 2 tablespoons, to preserve and flavor the beans.
- Sugar: 1 tablespoon, to balance the acidity of the vinegar.
- Fresh Dill: 4 sprigs, for a fresh, herby flavor.
- Dill Seeds: 2 teaspoons, to enhance the dill flavor.
- Red Pepper Flakes: 2 teaspoons, for a spicy kick.
- Mustard Seeds: 4 teaspoons, for a hint of tangy spice.
INSTRUCTIONS
- Step 1:
- Sterilize four pint-sized mason jars and their lids by boiling them in water for 10 minutes.
- Step 2:
- In each jar, evenly distribute the garlic slices, fresh dill sprigs, dill seeds, red pepper flakes, and mustard seeds.
- Step 3:
- In a large saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar are dissolved.
- Step 4:
- Pack the trimmed green beans into the jars, standing them upright.
- Step 5:
- Pour the hot vinegar mixture over the beans in each jar, leaving about 1/2 inch of headspace at the top.
- Step 6:
- Use a knife or a thin spatula to remove any air bubbles from the jars. Wipe the rims clean, then secure the lids.
- Step 7:
- Process the jars in a boiling water bath for 10 minutes. Remove and let cool.
- Step 8:
- Store the pickled beans in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
Serving and Storage Tips
- Store the pickled beans in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
- Once opened, keep the jars refrigerated and consume within a month for the best flavor and texture.
- Pickled beans are a great snack on their own or can be used as a tangy addition to salads, sandwiches, and charcuterie boards.
- If you enjoy spicier pickles, consider adding more red pepper flakes or a slice of fresh jalapeño to each jar.
Helpful Notes
- Ensure your green beans are fresh and crisp for the best texture in your pickled beans.
- If you don't have pickling salt, kosher salt can be used as a substitute. Avoid using iodized salt as it can cause the brine to become cloudy.
- Feel free to experiment with additional spices like coriander seeds or bay leaves for a unique flavor twist.
Tips from Well-Known Chefs
- Chef David Chang: "Pickling is a fantastic way to preserve the vibrant flavors of fresh produce while adding a delicious tangy twist."
- Chef Alton Brown: "Always use non-reactive cookware like stainless steel or glass when making pickles to prevent any unwanted reactions with the vinegar."
- Chef Ina Garten: "Homemade pickles make a great gift. Personalize the jars with a ribbon and a label for a thoughtful homemade present."