Wednesday, August 3, 2016

Refrigerator Dilly Beans

Refrigerator Dilly Beans - Fresh green beans, quickly blanched, then covered in a pickled brine, with fresh dill, garlic and hot peppers.

Refrigerator Dilly Beans

I have a love-love relationship with anything pickled - cucumber pickles, of course, my favorite being bread and butter - I can plow through a jar of those like nobody's looking, though frankly I really haven't met a pickle I didn't love.

I adore pickle relish. My favorite hotdog, aside from chili and cheese, is one with mustard, ketchup, chopped raw Vidalia onion and boatloads of pickle relish. Pickled okra? Yep. Pickled veggies? Yes, indeed. Pickled onions, of course! Even pickled shrimp. And now, pickled green beans, better known as Dilly Beans.

This isn't a canning recipe. It's a refrigerator version and not shelf stable, so you'll need to keep these in the fridge till you use them up. No worries though - it's written for two pint jars only. Select the smaller whole beans for these so they fit nicely in the pint sized jars, although trim them if you need to.

What does one do with dilly beans? Well, you can snack on them, like any pickle of course, which is probably the number one most popular consumption method. You can include them on a nice cheese and olive platter, or a relish tray. Chop some into your favorite chicken, tuna or mixed garden salads, add some to a nice dill potato salad or to a pasta salad, and garnish your Bloody Mary with them.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Refrigerator Dilly Beans

©From the Kitchen of Deep South Dish
Prep time: 15 min |Inactive time: 24 hours | Yield: 2 Pints

  • 1 pound whole green beans (about 3-1/2 inch in length), rinsed and trimmed
  • 1-1/4 cups water
  • 1 cup apple cider or white vinegar
  • 2 tablespoons kosher salt
  • 4 medium cloves garlic, slightly smashed
  • 6 to 8 sprigs fresh dill
  • 2 small dried chile peppers
  • 1/4 teaspoon dried red pepper flakes
  • 2 teaspoons mustard seed

Sterilize two wide mouth pint jars, and lids; dry and set aside. Blanch and shock beans by dropping them into boiling water first, then return to a boil for 2 minutes. Drain immediately, then transfer to a bowl filled with iced water until cold. Drain.

Meanwhile bring water, vinegar and salt to a boil, boiling until salt is dissolved. Remove from heat and set aside. Distribute beans, trimming if needed, garlic, dill, chilies, red pepper flakes and mustard seed, evenly between the two jars. Pour hot vinegar mixture over beans to cover plus 1/4-inch. Add lids and set aside to cool; refrigerate at least 24 hours or up to several days before using. Not shelf stable so keep leftovers stored in refrigerator.

Cook's Notes: Eat Dilly Beans as a snack like any pickle, add them to your cheese or relish trays for a party, plop them in a Bloody Mary, or chop them up and add them to your protein salads like tuna or chicken, or pasta and garden salads. You can add in some thinly sliced onion if you like and if you prefer a less tart, more sweet flavor, add one to two tablespoons of granulated sugar to the vinegar brine.


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Posted by on August 2, 2016

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