Quick Refrigerator Spicy Dill Green Beans
by Pam on August 3, 2014
We all loved the Quick Refrigerator Dill Pickles[1] so much I decided to make a batch of refrigerator spicy dill green beans. I used the same brine as I did for the pickles but added more fresh dill to give them an extra kick of flavor. It was hard to wait all week to try them but they were worth the wait. I packed one of these jars of green beans in a cooler when we went to a concert over the weekend and we all, friends included, thought they were tasty. My kids LOVED also loved them. I can’t wait to try pickling other veggies too!
Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.
Cut the ends off the green beans, making sure they aren’t taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 1 pepper into each jar.
In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.
In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.
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Quick Refrigerator Spicy Dill Green Beans
Yield: 2 jars
Total Time: 20 min.
Ingredients:
2 1-pint wide-mouth mason jars with lids
1 lb green beans, ends trimmed and measured to fit the jars
4 cloves garlic
2 very large handfuls fresh dill
1 tbsp coriander seeds
1 tbsp whole peppercorns
2 small chili peppers, more if you want them spicier
1 tbsp sugar
1 1/2 tbsp kosher salt
2/3 cup white vinegar
1 cup water
Directions:
Wash two pint size mason jars and lids in hot soapy water, rinse and dry well.
Cut the ends off the green beans, making sure they aren’t taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 1/2 teaspoons) of coriander seeds, whole peppercorns, and 2 pepper into each jar.
In a small saucepan over medium low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.
In the two clean mason jars, tightly pack the green beans evenly into each jar. Pour the brine mixture over the green beans. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any green beans are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for a week before tasting.
Recipe and photos by For the Love of Cooking.net
References
- ^ Quick Refrigerator Dill Pickles (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
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