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Dilly Green Beans

Dilly Green Beans

Lots of meals start with Salatim in our home; small salads like baba ganoush, hummus, veggies & dip, & pickles.  I quick pickle different veggies as the mood hits &, as is often the case, based on what looks good at a market. You can find my Daikon Radish Quick Pickle recipe on The Feed Feed from 2016, by the way. While we have played around with pickles, I tend to make our family’s standard Dilly Pickled Carrots or Green Beans for every holiday.  Thanksgiving? Check. Hanukkah? Check. Is it someone’s birthday? I totally would make pickles for that kid.

My husband makes the exotic pickles – veggies with lemon peels, spicy peppers, Juniper Berries.  He’s are wild & wonderful & super inventive. Feel free to play with this recipe & bring your style to your quick pickles.

I made these Quick Pickled Dilly Green Beans recently & wanted to have them up on my blog so that you could make them for your holidays. They will be served along with a few other starters in front of a much bigger meal. May whatever you are celebrating be bright & flavorful!

 

Dilly Green Beans

Ingredients

1 Lb Fresh Green Beans

1 Teaspoon Whole Coriander Seeds

1/2 Teaspoon Table Salt

1 Bunch Fresh Dill

4 cups Distilled White Vinegar

Instructions

1

Fill large sauté pan halfway with water & heat until boiling.

2

Have 2, clean, quart-sized wide mouth Canning Jars with lids ready.

3

Trim ends off of green beens.

4

Place trimmed green beans into boiling water & cook for 3-4 minutes or until color changes in beans.

5

Make an ice water bath in a medium sized bowl.

6

Shock green beans by placing hot beans into ice mixture.

7

Divide fresh dill into 4 handfuls, removing some of the stems so that the handfuls will fit into the jars.

8

Rest canning jars on side. Add one bunch of fresh dill to the jar & 1/2 teaspoon of coriander seeds to each jar.

9

Rest 1/2 of the green beans on dill in each jar.

10

Top green beans with a handful of fresh dill and turn jars right-side up.

11

Add 1/4 teaspoon of salt to each jar.

12

Fill each jar halfway up with regular distilled vinegar (you are welcome to experiment with other vinegars!).

13

Fill jars with water leaving a 1/2 or so gap at the top so that the lid does not touch the pickling liquid or a random piece of dill.

14

Put the lids on the jars and set them in the fridge for a few days.

15

Ta Dah! You’re Done!

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Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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