Pickled green beans

These are also called Dilly Beans.


8 oz. fresh green beans
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/4 teaspoon peppercorns
5 sprigs fresh dill
1 bay leaf
1/2 cup wine vinegar
1 cup brine


Wash beans and cut off stems. Place coriander seeds, mustard seeds, peppercorns and bay leaf in a jar that is tall enough to leave a half inch of space above the beans. The beans can be trimmed to fit. Put beans into a jar, standing them up on end. Get as many in as you can. Place the dill on top of the beans. Mix the vinegar and brine in a sauce pan and bring to a boil. Simmer for two minutes, then pour over the beans. Add water, if needed, to cover the beans but leaving a half inch of space. Refrigerate. Wait at least 3 days before eating; will keep refrigerated for up to two months.

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