I’m sure you’ve all heard me rave over the basic brine recipe I use for anything from Pickled Okra to now, Dilly Beans. If you haven’t heard…keep reading and try your hand at this awesome yet simple recipe.
Along the way I’ve made a few tweaks after finding that packaged mixes and various other recipes just didn’t float my boat. My husband didn’t like too much dill and I wanted something that would be equally as good as an addition to a cocktail or to consume as a stand alone pickle. And that, is how the 25 Acre Dilly Bean was born.
25 ACRE DILLY BEANS
Take time to gather the freshest and best looking straight beans (I grow the Provider variety of beans which are sheer perfection!). This will make packing and presentation stand out from the rest. Start by cutting beans to a preset length to fit into wide mouth pint jars. In the photo below, I used a piece of tape applied to my cutting board as a measure.
While trimming beans I place my jars in the dishwasher on the sterilization setting. This typically takes 185 minutes for the complete cycle.
Once the beans are cut, rinse with cool water to remove any lingering dirt. Drain and lay out on a towel to dry.
While the beans sit and dry, prepare the brine, water bath & boiling water for lid sterilization.
Makes enough for 6-8 pints or 3-4 pounds of beans. Heat to boiling.
- 2 1/2 Cups White Vinegar
- 4 Cups Water
- 1/4 Cup Pickling Salt (level cup)
- 8 tsp sugar
Once the jars have completed the sterilization phase, you must add the per jar additions per pint. Feel free to get creative as you like. The following just so happens to be our favorite!
- 1/4 tsp Celery Seed
- 1/4 tsp Red Pepper Flake (less is fine if you don’t like too much spice)
- 1/8 tsp Dehydrated Garlic or 1/4 tsp Fresh/Refrigerated Garlic
- 2-3 Dill Flower Arrays (I like to use the yellow flowers prior to seed formation)
- 1 tsp Dehydrated Onion