Dilly Beans

Served with a salad, chopped into a three-bean salad, garnishing a Sauer Mary cocktail or eaten straight out of the jar, these crisp and delicious dilly bean refrigerator pickles are easy to make.

Ingredients Makes 1 quart

  • 1 lb 0.45 kg Green beans
  • to blanch the beans:
    • 1 gal 3.7 l Water
    • 2.6 oz 75 g Salt
  • for the 4:1 pickle:
    • 1 1/2 c 350 ml White vinegar
    • 1 1/2 c 350 ml Water
    • 3/4 c 180 ml Sugar
    • 2 tsp 10 ml Diamond kosher salt
    • 1 tbsp 15 ml Brown mustard seed
    • 1 tbsp 15 ml Yellow mustard seed
    • 1 tbsp 15 ml Whole black peppercorns
    • 1 tbsp 15 ml Coriander seed
    • 10 sprigs Fresh dill
  • optional:
    • 1 tsp 5 ml Red pepper flakes
    • 1 tbsp 15 ml Dill seeds
    • 1 Clove garlic, quartered

Instructions Images

Notes

  • The key to vinegar pickles is the acid-to-sugar balance. Most commercial vinegar is bottled at 5% acidity and then mixed 50/50 with water to produce a 2.5% pickle. You then add sugar, in proportion to the liquid, at a ratio of between 3:1 and 8:1, depending on the inherent sweetness of the vegetable(s) and how sweet you want the results.
  • To change the ratio for this or any of our vinegar-pickle recipes, simply divide the amount of liquid by the desired ratio – the result is the volume of sugar. For example, for a 5:1 (ie, more sour) pickle in this recipe: take 3 cups, divided by 5, gives us 0.6, or just under 2/3 cups of sugar.
  • This recipe works well as a double batch, one plain, one spicy.

Tools & Equipment

Times & Tags

  • Updated: 11/15/2013
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 1 week
  • Author:
  • Method: Vinegar Pickle
  • Category: Condiment