It’s that time of year when I don’t feel like making dinner when I come home from work. Wait…isn’t that like all the time?
What I meant to say is that I don’t feel like making an elaborate dinner. I’m home from work and I am HUNGRY NOW.
I feel like opening the fridge, eating pickles, crackers, cheese, popcorn….. well… basically I feel like snack dinner.
Bust out a jar of refrigerator pickles, pull out some yummy salami, crackers, smoked salmon and cheese. Bonus points if we eat it on a picnic blanket. Or better yet, let’s have Bloody Marys with a ridiculous amount of these dilly beans with a big bowl of potato chips. That’s totally a meal, right?
And we’re off!
You’ll need two quart sized jars for this recipe. Divide the garlic, red pepper flakes, and peppercorn between both jars.
Followed by the dill!
The water, vinegar, sugar and salt goes into a saucepan. We bring it to a boil.
But wait! Where are the beans?!
There they are.
Brining liquid goes into each jar.
Fill them up!
Put the lid on and give it a good shake.
After about a week in the fridge we’re ready to start eating!
The longer you wait…the better they get. If you need me…. I’ll be standing in the kitchen eating these from the fridge.
makes 2 quart sized jars
recipe adapted from AllRecipes
- 2 1/2 lbs. fresh green beans
- 2 1/2 cups distilled white vinegar
- 2 1/2 cups water
- 1 tablespoon sugar
- 1/4 cup salt
- 4 cloves garlic, peeled and thinly sliced
- 1 bunch fresh dill weed
- 1 teaspoon red pepper flakes
- 1 tablespoon black peppercorns
Sterilize two quart sized mason jars. Trim green beans to 1/4 inch shorter than jars.
In a large saucepan, stir together vinegar, water, sugar and salt and bring to a rolling boil over high heat. Remove pickling liquid from heat and set aside. Divide garlic, dill, red pepper flakes and peppercorns between two jars. Pack green beans into each jar so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Cool to room temperature and seal the jars. Place jarred beans in the refrigerator for 1-2 weeks to ferment. Beans should last about a month in the fridge.