Looking for a way to use up the green beans from your garden or CSA box? Learn how to make quick Dilly Beans in this easy recipe.
In the past, I’ve had quite a bit of trouble getting the girls to eat green beans. That’s because I always steamed them out of convenience. They now love when I fry them, and another way to try getting your kids to eat green beans is to make dilly beans.
If you haven’t had dilly beans, they’re a lot like dill pickles. They’re basically pickled green beans and they are super easy and fast to make.
This recipe is for quick dilly beans, which need to be stored in the refrigerator. They never last long before they’re eaten though!
You can also can dilly beans if you have a large green beans harvest that you need to preserve. I haven’t canned them myself, but one of my canning books has a recipe in it – Put ‘Em Up.
If you’re looking for new ways to enjoy the green beans from your garden or CSA, give this dilly beans recipe a try.
Dilly Beans: Pickled Green Beans Recipe
- 1 pound fresh green beans
- 2 1/2 cups filtered water
- 2 1/2 cups white vinegar
- 4 cloves garlic
- 3 tablespoons sea salt
- 4 sprigs fresh dill weed
- 4 pint sized mason jars
- Wash and then remove the ends of your green beans.
- In a large pot, steam the green beans for 15 minutes.
- Remove from heat and run the green beans under ice-cold water for 5 minutes or until they’re cool.
- In another pot, bring the water, vinegar and sea salt to a boil and allow to boil for 10 minutes.
- Place green beans, one clove of garlic and a sprig of dill in a mason jar. Fill with the hot vinegar water solution from the pan. Screw mason jar lid on tight. Store for 7 days in the refrigerator.