Fresh green beans, quickly blanched, then covered in a pickled brine, with fresh dill, garlic and hot peppers.
Refrigerator Dilly Beans
I have a love-love relationship with anything pickled - cucumber pickles, of course, my favorite being bread and butter - I can plow through a jar of those like nobody's looking, though frankly I really haven't met a pickle I didn't love.
I adore pickle relish.
My favorite hotdog, aside from chili and cheese, is one with mustard, ketchup, chopped raw Vidalia onion and boatloads of pickle relish.
Pickled okra? Yep.
Pickled veggies? Yes, indeed.
Pickled onions, of course!
Even pickled shrimp.
And now... pickled green beans, better known as Dilly Beans.
Note that this isn't a canning recipe.It's a refrigerator version and not shelf stable, so you'll need to keep these in the fridge till you use them up.
No worries though - it's written for only two pint sized jars. Select the smaller whole beans for these so they fit nicely in the pint-sized jars, although trim them if you need to.
What does one do with dilly beans?
- Well, you can snack on them, like any pickle of course, which is probably the number one most popular consumption method.
- You can include them on a nice cheese and olive platter, or a relish tray.
- Chop some into your favorite chicken, tuna or mixed garden salads.
- Add some to a nice dill potato salad or to a pasta salad, and,
- Garnish your Bloody Mary with them.
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
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