Try this Dilly Beans Recipe.
- Carbohydrate 36.6971959817889 g
- Cholesterol 0 mg
- Fat 0.623870844039684 g
- Fiber 15.8331410014579 g
- Protein 9.0842811341333 g
- Saturated Fat 0.13449401621193 g
- Serving Size 1 1 recipe (1059g)
- Sodium 53.2195422005356 mg
- Sugar 20.864054980331 g
- Trans Fat 0.155037711001704 g
- Calories 160 calories
Step-by-step
- Remove ends of green beans.
- In a large pot steam green beans for 15 minutes.
- Remove and run under ice-cold water for 5 minutes or until cooled off.
- In another pot place water, vinegar and salt.
- Bring to a boil let boil for 10 minutes.
- Place beans one clove of garlic and a sprig of dill in a mason jar.
- Fill with Vinegar water.
- Place lid on tight.
- Store for 7 days in a cool place.
- Enjoy!
Vinegar does the heaviest lifting in this preparation, providing the acidic medium required for preservation and crisp texture retention. Acetic acid lowers the pH level of the jar environment below 4.6, which inhibits microbial growth while simultaneously denaturing the plant cell walls just enough to soften raw fibrousness without turning the legumes mushy. Selecting young green beans that snap cleanly when bent ensures the interior remains juicy rather than woody. Blanching the pods for 15 minutes before plunging them into ice-cold water halts cooking immediately and locks in vibrant green pigmentation through thermal shock. Equal parts water and vinegar balance the brine so the acidity does not overpower the aromatic garlic and herbaceous dill weed. Allowing the sealed jars to rest for seven days permits the flavors to permeate the pod interiors fully. These crisp pickled pods cut through rich proteins exceptionally well. Pair them alongside a grilled cheddar cheeseburger, heavy charcuterie boards featuring cured meats and sharp cheeses, or flaky pan-fried white fish where the vinegar brightness cleanses the palate between bites. Store the sealed jars in a dark pantry where temperatures remain consistently below 65 degrees Fahrenheit for optimal longevity.
