Dilly Green Bean Pickles

Menu Part: 
Side Dish
Cuisine Type: 
American

With a quick pickling application of hot vinegar brine flavored with dill, garlic and Thai chilies, Urban Farmer’s Executive Chef Matt Christianson enhances the earthy flavor of fresh green beans with a spicy and tangy bite to create these Dilly Green Bean Pickles.

Ingredients

5 lbs. green beans, raw, trimmed
3 cups distilled white vinegar
5 cups water
12 each garlic cloves
6 each dill weed heads
6 tbsp. dill seed
6 each Thai chilies
4-6 wide-mouth glass quart jars

Steps

  1. Bring the liquids to a simmer on the stove and keep hot.  
  2. Pack each jar with green beans, one chili, one tbsp. dill seed, one dill top and two garlic cloves.
  3. Pour enough pickling liquid over the product to come just to the neck of the jar.  
  4. Screw, hand tight, the lid on top of each jar and process the jars in a steamer or submerged in boiling water for 5 minutes.  
  5. Allow jars to cool to room temp. Check the jars to make sure none are “popped.”  Label and date the product.
Source: Yield: four to six quarts

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