Cold Pack Dilly Beans
Cold Pack Refrigerator Dilly Beans
Makes: 1 quart jar
This recipe makes a single jar of not-too-spicy pickled beans, but it can easily be adjusted to make multiple quarts. With this cold pack method, sealed jars should be stored in the refrigerator. Beans cure quickly, and will be ready for eating just two days after the pickling process--but they'll store for up to six months in the fridge.
Pack into one sterilized wide-mouth quart jar:
2 cups blanched green beans, trimmed in length to fit completely in the jar without sticking out the top
1/2 white onion, sliced thin
2 sprigs fresh dill
1/2 teaspoon whole black peppercorns
1/4 teaspoon red pepper flakes
For the brine:
3/4 cup white vinegar
3/4 cup water
2 tablespoons sugar
1 clove garlic, minced
1 teaspoon kosher salt
Combine all brine ingredients in a medium covered saucepan. Bring to a boil over medium-high heat, then remove from heat and let cool to room temperature.
Pour cooled brine over beans. Tighten lid and place jar in the fridge for at least two days before eating.