A crunchy and spicy treat!
You may know dilly beans by another name – pickled green beans. However you name it, spicy dilly beans are a total treat to eat. The cayenne pepper powder provides a nice little spice to go along with the delicious dill freshness and pickled tang.
Plus, green beans are so good pickled – their crunch lasts and lasts, so the last dilly bean tastes just as good as the first! That’s, of course, if a jar lasts you more than a sitting. This is the kind of spicy snack that you can devour pretty quickly.
Spicy Dilly Beans
- 1 1/3 lbs green beans
For the pickling brine
- 3 1/3 cups distilled vinegar
- 3 1/3 cups water
- 1/3 cup pickling salt
Spices per pint jar
- 1 clove garlic peeled, leave whole
- 1/3 teaspoon cayenne pepper powder
- 1/3 teaspoon dill weed
- 1/3 teaspoon mustard seeds
- Using a knife, cut the ends off the green beans to trim them to fit into the pint jar without having to bend the bean. The beans should be short enough to leave 1/2 inch at the top of the pint jar.
- Fill a large pot with water and bring it to a boil. Sterilize the pint jars by placing them and the lids in the boiling water for 10 minutes, then remove. Refill the water in the pot and reheat to a boil to use as a hot water bath for the jarred dilly beans.
- In a separate pot (or large saucepan), combine the vinegar, water, and salt. Bring the mix to a boil.
- While the pickling brine heats, place the spices in the bottom of each pint jar. Then pack in the beans.
- Remove the pickling brine from the stove, then slowly pour the brine into each pint jar, keeping 1/2 inch headspace at the top of the jar. Adjust the beans to allow the brine to flow through (you can do this by lightly tapping the jar), then top off the pint jar with brine (still leaving the 1/2 inch headspace).
- Clean the rims of each pint jar, then seal. Add the pint jars to the hot water bath and heat them for 10 minutes.
- Remove the jars from the bath and allow them to cool to room temperature. Place the pickles to the side in a shaded area for 1 week to allow the spices to take.