These pickled dill green beans are tangy, crunchy and full of spicy goodness. Chili peppers, dill and coriander add the flavor. Great healthy snack food.
These Chili Dilly Beans are great to make in large batches and kept in the refrigerator for easy snacking. These cold pickled, dill green beans are tangy, with a pleasant crunch these are crisp and full of spicy goodness. This recipe has been scaled down to 4-5 jars for a first timer to check it out. Good stuff and good for you.
Dave’s sister and family up in Portland make these and pickles quite often. We haven’t made the trek up for it, but Picklepalooza happens yearly and we need to plan ahead and check it out. They get a whole gang together and it’s quite the production, at least from the Facebook pictures we see!
This recipe is one I have doctored a bit for our tastes as we like them a little hotter and the addition of coriander and jalapeños instead of red pepper flakes.
So first off, set a large canner or pot with enough water to cover the jars by an inch on the stove top. Set the heat to high and bring to a boil. Wash jelly and or canning jars, keep hot. I like to run them through the dishwasher myself for this process and get a load of dishes done along the way. Always thinking…
I like to use fresh herbs whenever possible and for this recipe I use dill. Wash the dill and trim off the big stems. Slice the jalapeños straight down the middle, keeping the stem intact. Have your spices ready and we now have our mise en place all ready to go!
Distribute the kosher salt, mustard and coriander seeds, dill and peppers in each of the jars. I soak the green beans in the sink to remove any dirt particles and trim off the stems. Fill each jar with the raw green beans leaving 1/2″ space on top.
I prepare the lids by dropping them in the pot of boiling water, or follow the manufacturers instructions. Next, pour the hot brine of vinegar and water in each jar and lightly run a spatula around the inside to release any air bubbles. Wipe the top with a clean cloth and place on lid and seal.
I don’t have a screen to lift the glass jars off the bottom of the direct heat inside the pot so I drop a hand towel in the hot water pot to cushion the jars. Using the jar tongs, put the jars in the canner/pot and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 20 minutes.
Get those canning jar tongs back out, they’re your friend here. After the jars have processed in the boiling water bath remove and set on a towel to cool. You want to cool to room temperature. Store in a cool, dark place, or refrigerate for at least 2-3 days. I think they taste best eaten cold. Once opened, keep refrigerated. Keeps for at least a month once opened.
I keep these guys in the refrigerator and snack on them when ever I think of them. They are great anytime, enjoy!
Chili Dilly Beans
- 2 lbs fresh green beans trimmed and washed
- 4 garlic cloves slightly crushed
- 6 cups distilled white vinegar
- 2 cups water
- 4 tbsp mustard seeds
- 4 tbsp coriander seeds
- 2 tbsp black pepper whole
- 1 bunch of fresh dill
- 4 tsp kosher salt
- 4 tsp red pepper flakes or whole red jalapeño peppers
- Bring a large canner or pot with enough water to cover the jars by an inch on high to boil.
- Wash jelly jars, keep hot and prepare the lids per manufacturers instructions.
- Boil vinegar and water. Distribute seasonings in each of the 4 jars and fill each with the raw green beans leaving 1/2" space on top.
- Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles.
- Wipe the top with a clean cloth and place on lid and seal.
- Using the jar tongs, put the jars in the canner and keep them covered with at least 1 inch of water, keeping the water boiling. Process the jars in boiling water for 20 minutes.
- Cool to room temperature. Store in a cool, dark place for at least 2-3 days or refrigerate. Best eaten cold and crisp. Once opened, keep refrigerated. Keeps for at least a month once opened.