Preserving recipe
Crunchy Pickled Dill Beans
Crisp green beans with a lovely tang of vinegar, fresh dill and garlic. Perfect with a sandwich or roast potatoes.
Preparation
35 min.
35 min.
Cooking time
20 min.
20 min.
Servings
16
16
Jars
8
8
Difficulty
Easy
Easy
Ingredients
1800 g young green or yellow beans
40 g fresh dill with flower heads
40 g peeled garlic
120 ml pickling salt, measured loosely
960 ml white vinegar with 5% acidity
960 ml water
5 ml chilli flakes, optional
40 g fresh dill with flower heads
40 g peeled garlic
120 ml pickling salt, measured loosely
960 ml white vinegar with 5% acidity
960 ml water
5 ml chilli flakes, optional
Method
1. Wash the beans, trim the ends and cut into pieces roughly 10 cm long.
2. Prepare eight clean, hot jars of approximately 475 ml. Add the dill and garlic, then stand the beans upright in the jars, leaving 1.3 cm headspace.
3. Bring the salt, vinegar, water and optional chilli flakes to the boil. Add the hot pickling liquid, remove air bubbles and seal.
4. Process the jars completely submerged in vigorously boiling water for 15 minutes. Leave upright and undisturbed to cool for 12–24 hours.
5. Check the seals before putting the jars away. The flavour improves as the beans pickle.
2. Prepare eight clean, hot jars of approximately 475 ml. Add the dill and garlic, then stand the beans upright in the jars, leaving 1.3 cm headspace.
3. Bring the salt, vinegar, water and optional chilli flakes to the boil. Add the hot pickling liquid, remove air bubbles and seal.
4. Process the jars completely submerged in vigorously boiling water for 15 minutes. Leave upright and undisturbed to cool for 12–24 hours.
5. Check the seals before putting the jars away. The flavour improves as the beans pickle.
Storage
Keep sealed jars cool and dark. Refrigerate once opened.
Shelf life
Best quality for approximately 12 months unopened.
Safety note
Keep the quantities of vinegar, water and salt unchanged and use vinegar with 5% acidity.