Name: Fresh Dilly Beans
Total time: PT1500.0S
Yield: 8
Ingredients: 4 pint Green Beans; 6 cup Water; 2 cup Distilled White Vinegar; 1 tablespoon Granulated Sugar; 3 teaspoon Salt; 1 tablespoon Garlic; 1 sprig Fresh Dill; 1 teaspoon Peppercorns

Need a good picnic dish that you can make ahead, or to have as a snack for any occasion? These homemade pickled beans are great because they stay crisp and fresh for at least two weeks in the refrigerator.

Low-Fat

Finger Food

Beginner

Quick

Fresh Dilly Beans

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Green Beans

pint

Water

Distilled White Vinegar

Granulated Sugar

tablespoon

Salt

teaspoon

Garlic

Fresh Dill

sprig

Peppercorns

Stove

Clean the {@0:}, cutting off tips on both ends.

Clean the Green Beans (4 pint), cutting off tips on both ends.

Clean the Green Beans (4 pints), cutting off tips on both ends.

Pack each canning jar full with the prepared beans.

Combine {@5:}, {@0:}, {@1:}, {@6:}, {@4:}, {@3:}, and {@2:} in a large pot and bring to a rolling boil. Remove from heat.

Combine Water (6 cup), Distilled White Vinegar (2 cup), Granulated Sugar (1 tablespoon), Salt (3 teaspoon), Garlic (1 tablespoon) [minced], Fresh Dill (1 sprig), and Peppercorns (1 teaspoon) in a large pot and bring to a rolling boil. Remove from heat.

Combine Water (6 cups), Distilled White Vinegar (2 cups), Granulated Sugar (1 Tbsp), Salt (3 tsp), Garlic (1 Tbsp), Fresh Dill (1 sprig), and Peppercorns (1 tsp) in a large pot and bring to a rolling boil. Remove from heat.

Pour hot liquid into the jars of green beans, filling each to the brim. Screw on the jar lids. Once cooled, store in the refrigerator until ready for use. Beans should remain fresh tasting and crunchy for at least two weeks. Enjoy!

Fresh Dilly Beans

25MINS

$1.79

Ingredients

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Cooking Instructions