By: EatingWell

Servings: 10

Yield: about 5 cups (drained) beans

Total Time: 1 day

Prep Time: 40 minutes

To Make Ahead: Refrigerate for up to 1 month.

Equipment: 2-quart canning jar or similar-size tempered glass or heatproof plastic container

Recipe Description:

Late in summer, glorious canned goods like dilly beans are up for judging at
county fairs and are sold at every farmers’ market. Some
traditionalists would say that dilly beans are best after a month or so
of marinating, but you can get that long-marinated taste in just one
day with this quick technique. Any type of green bean can be turned
into dilly beans, but super-thin, French-style beans stay tender and
are less likely to be stringy or tough.

Recipe Ingredients:

1. 1 pound green beans, trimmed
2. 3 cups water
3. 2 cups distilled white vinegar
4. 2 tablespoons salt
5. 1 tablespoon pickling spice
6. 1 teaspoon whole black peppercorns
7. 1/2 teaspoon dried dill seed or 4 fresh dill seed heads
8. 2 shallots, peeled and sliced, leaving root end intact
9. 1-2 small fresh red chile peppers, quartered lengthwise
10. 2 cloves garlic, peeled and sliced lengthwise

Recipe Steps:

1. Bring a large pot of water to a boil. Place a large bowl of ice water next to
   the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a
   slotted spoon to transfer the beans to the ice water to cool. Drain.
2. Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in
   a medium saucepan. Bring to a boil and stir until the salt is
   dissolved. Let boil for 5 minutes. Remove from the heat and let stand
   for 10 minutes to cool slightly.
3. Place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or
   similar-size tempered glass or heatproof plastic container with a lid).
   Place the beans in the container. Carefully pour the hot vinegar
   solution through a sieve into the container. Make sure all the beans
   are submerged in the liquid. Cool to room temperature. Cover and
   refrigerate for 1 day to marinate the beans.

Recipe Nutrition:

Per 1/2-cup serving:
16 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0
mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 156 mg
sodium; 65 mg potassium

0 Carbohydrate Servings

Exchanges: 1 vegetable