Dish displaying Pickled Green Beans
(click to enlarge)

Pickled Green Beans


USA Southeast   -   (Dilly Beans)
Makes:
Effort:
Sched:
DoAhead:  		 3c jar
**
2+ day
Must		 These flavorful pickles can be used, whole or cut, as part of a buffet platter, as appetizers, or in salads.

12
-------
1
2/3
1/2
1
-------
1/2
1/2
1
1/2
tt
1/2
-------
oz
---
c
c
T
t
---
cl
t
t
t

t
---
Green Beans (1)
-- Pickle mix
Water
Vinegar (2)
Salt
Sugar (optional)
-- Spicing
Garlic
Peppercorns, black  
Coriander Seeds
Mustard Seeds
Dill sprigs
Chili Flake (3)
-------------- 		Make   -   (2+ days - 15 min work)
  1. Trim GREEN BEANS to fit your jar with at least 1/2 inch of head space. For fit, put them in the jar - there should be enough to pack the jar pretty well, see Green Beans.
  2. Remove Beans from the jar.
  3. Lightly crush GARLIC and pour all the Spicing items (except Dill) into the jar. Fit Beans back into the jar interleaved with the Dill Sprigs.
  4. Bring Pickle mix to a boil, making sure all Salt (and Sugar if using) are dissolved.
  5. Pour Pickle mix into the jar, leaving at least 1/4 inch headroom. Check in a few minutes to see if it needs a bit more, then screw on lid. I have a collection of plastic spacer grids from Asian sauces and use one to hold the Beans down.
  6. Let cool to room temperature, then refrigerate. They will be edible in one day, but are best with at least 2 days age. They will keep about 4 weeks in the fridge.
NOTES:

  1. Green Beans:

      The photo example was made with 12 ounces of beans which just fin in a three cup jar - but you may have to buy more beans than will fit in the jar, as some will be too small, too bent, or defective.

  2. Vinegar:

      White Vinegar is most used, but others can be used. One reciepe calls for half and half White Vinegar and Sherry Vinegar for more flavor. I sometimes use one of the flavorful Philippine vinegars, Palm, Cane, Coconut, etc. For details see our Vinegars & Souring Agents page.

  3. Chili Flake:

      How much and how hot a flake you use is completely up to you. Aleppo Mild or even Aleppo Extra Hot are not offensive in this quantity, even to folks from the Frozen North. Personally, I'd use Indian Khandela or Reshampatti which are a bit hotter.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
2pv_gbnpkl1 241007 var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.