There's no need to haul out the complicated canning equipment to create an easy version of dilly beans. This recipe keeps easily for two weeks in the refrigerator.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.

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  • Place beans in an extra large bowl.

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Instructions Checklist
Instructions Checklist
  • In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes 40 servings.

Nutrition Facts

14 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 148 mg sodium. 78 mg potassium; 2 g carbohydrates; 1 g fiber; 0 g sugar; 1 g protein; 21 RE vitamin a; 194 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: Unrated
08/23/2013
These are yummy. I planted green beans in the garden this year, even though my family isn't crazy about them, so I am looking for new ways to use them. These at least had my daughter using them on sandwiches like pickles! I used some wine vinegar i had instead of the cider vinegar, and they were pretty zippy. I will probably try some different kinds of vinegar to see what I like the best. They are great to throw into different kinds of salads (pasta!) I like the cooking method, I used it without the pickling concoction to do up a batch of plain beans -- making Salade Nicoise today!