Lisa Atwood, Rebecca Courchesne, Rick Field

Dilly Beans

Name: Dilly Beans
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 6 Tbsp (2½ oz/75 g) kosher salt; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity); 1½ tsp cayenne pepper; 6 cloves garlic; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 4 lb (2 kg) green beans

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

You can enjoy these spicy beans on their own or use them as a garnish for refreshing Bloody Marys. Omit the cayenne pepper in favor of some small, fresh chiles, abundant at farmers’ markets in late summer. If using cayenne, adjust the heat by altering the amount.

Ingredients

3 cups (24 fl oz/750 ml) distilled white vinegar (5 percent acidity)
6

Preserve
Summer
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 3 cups (24 fl oz/