Cold Pack Dilly Beans

6 cups blanched green beans (approx 3 bags of Farmer Dave Beans)
1 large white onion, sliced thin
6-8 sprigs fresh dill
whole black peppercorns
red pepper flakes
4-6 pint sized canning jars with lids
2 1/4 cups white vinegar
2 1/4 cup water
6 tablespoons sugar
3 clove garlic, minced
3 teaspoon kosher salt
Sterilize the Jars: Hot water clean the jars and their lids in either the dishwasher or in a boiling hot-water bath.

Cook the Brine: Combine the vinegar, water, sugar, garlic, and salt in a medium covered saucepan. Bring to a boil over medium-high heat, then remove from heat and let cool to room temperature.

Prepare the Beans & Pack the Jars: While the brine is cooling, wash and trim the beans so that they fit in the jar leaving 1/4 of space an inch below the rim. Next, blanch the beans in boiling water for 3 minutes. Remove immediately and place in ice water to stop the cooking process, drain and set aside.

In the bottom of each jar, place a stack of sliced onions, 10 peppercorns and a pinch of red pepper flakes. Place 2 sprigs of fresh dill along the side of the jar, laying the beans on top of the dill (you want the dill to be visible). Continue to add beans to the jar, packing tightly. Cover the beans with slices of onions.

Cold Packed Dilly BeansPickling: Once the brine has cooled, pour it over the beans, covering completely. Tighten lid and place jar in the fridge for at least two days before eating.


One thought on “Cold Pack Dilly Beans

  1. Pingback: A Plethora of Pickles | K E R N girl

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