dilly beans

Garden Dilly Beans

Dilly Beans are synonymous with Mrs. Archer in my mind. Mrs. Archer was the very first neighbor to welcome us when my parents moved to Maine. She gifted us with the most incredible homemade raspberry jam and a jar of dilly beans. Dilly Beans? We’d never heard of those before. And with my first bite, I was introduced to a whole new world of garden fresh goodness and preserving. The Archers were amazing folks whose talents at all things homesteading never ceased to amaze or inspire me. I think of them often as I’m out in the garden, especially come bean season. Why not give dilly beans a try yourself? 

Handful of Green Beans

I’ve revised my original recipe to include this awesome tip I learned from the folks over at America’s Test Kitchen. Normally I just stuff my dill sprigs and seeds into the jar, then pour the vinegar mix over it…never more! Turns out the trick to tastiness is by infusing the vinegar mixture with the dill before adding to the jar. The dill gets discarded prior to jarring up, but the flavor that remains is forever!

Ingredients:

  • 2 cups green beans, blanched

  • Half a small onion, thinly-sliced

  • 1/2 tsp whole black peppercorns

  • 1/4 tsp red pepper flakes

For the brine:  

  • 3/4 cup white vinegar

  • 3/4 cup water

  • 2 Tb sugar

  • 1 clove garlic, minced

  • 1 tsp kosher salt

  • 2 sprigs of fresh dill

Combine all brine ingredients in a medium covered saucepan. 

Bring to a boil over medium-high heat, then remove from heat.

Wrap fresh dill sprigs in cheesecloth and add to the brine mixture, let steep for 15 minutes. (Dill will become bitter tasting if left to steep any longer than 15 minutes.) Discard dill.

Cool brine to room temperature. 

Pack green beans, onions, peppercorns and red pepper flakes into a sterilized wide-mouth quart jar.

Pour cooled brine over beans. 

Tighten lid and place jar in the refrigerator for at least two days before eating. 

Stores in refrigerator for up to three months. You can extend the storage life by processing using the hot bath method for shelf storing. 

(makes 1 quart jar)