Farmacy And Pickling
Pickled Dilly Beans
This is a classic dill pickle recipe, using a medley of beans (or any vegetable you like — try it with carrots or cucumbers too) and a heaping of dill seeds, which hold up better in a boiling water bath than fresh dill or dill weed.
Ingreadient
- Green beans (enough to fill a quart jar)
- 1 cup distilled white vinegar (5% acidity)
- 1 cup water
- 1 tablespoon pickling salt
- 2 teaspoons dill seeds
- 3/4 teaspoon red pepper flakes
- 2 cloves garlic, peeled
Direction
- Rinse and dry your beans, then trim the ends and cut to fit inside a hot, clean quart jar.
- In a small saucepan, bring the vinegar, water and salt to a simmer until the salt is dissolved.
- Fill your jar with the rest of the spices, then pour the hot brine over the beans, leaving 1/2 inch headspace.
- Run a chopstick around the beans to release any trapped air bubbles inside the jar.
- Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 10 minutes (adjusting time for altitude as needed).
