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Quick Refrigerator Spicy Dill Green Beans

Quick Refrigerator Spicy Dill Green Beans

We all loved the Quick Refrigerator Dill Pickles 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!

Quick Refrigerator Spicy Dill Green Beans

How to Make Quick Refrigerator Spicy Dill Green Beans

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.

Quick Refrigerator Spicy Dill Green Beans

 

Quick Refrigerator Spicy Dill Green Beans

Quick Refrigerator Spicy Dill Green Beans

Total Time: 20 minutes
Servings: 2 jars

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 of fresh dill
  • 1 tbsp coriander seeds
  • 1 tbsp whole peppercorns
  • 2 small chili peppers more if you want them spicier
  • 1 tbsp sugar
  • 1 ½ tbsp kosher salt
  • cup white vinegar
  • 1 cup water

Instructions

  • 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.
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14 Comments

  1. Very interesting! It must have been hard to wait to try them.

    You and the other Pam are doing a lot of pickling this summer. It’s been fun to see your creations.

  2. I love the idea of pickled green beans, though I’ve never had any. They would definitely help me to get that extra dose of veggies into every day if they were in my fridge!

  3. The ingredient list says 1 tbsp coriandor, but the written information says 1/2 tablespoon. I’m not a cook, so this was quite confusing to me. I dumped out the coriander and peppercorns and tried to get half of the coriandor out. Sure hope it’s a 1/2 tbsp! This is my first try and canning anything 🙂

    1. Kim,

      I am sorry it was confusing. I say in the instructions to: 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.

      The recipe makes two jars so the half tbsp is for each jar – 1 tbsp total. I hope this helps.

      Pam

    1. Michelle,

      To be honest, mine never last much longer than a couple of weeks. My family devours them once we open the jar.

      Pam