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Summer Pickles: Dilly Green Beans

Dilly Green Bean Pickles

Pickled green beans have been on my to-do list for a coon’s age. Finally, finally, it’s been done! Now, we just need a well-made Bloody Mary with which to enjoy them. Or a sunny afternoon and a picnic spread on a blanket with a good book.

Green Bean Pickles
1 lb. green beans
1 1/4 cup white vinegar
1 1/4 cup water
1 Tbs dill seeds
2-3 small cloves garlic, slightly smashed
3 bay leaves
1 Tbs sea salt or pickling salt

Bring water, vinegar, salt and dill seeds to a boil. While the brine is heating up, rinse green beans and remove stems. Stuff them into a quart-sized jar along with the garlic cloves. Once the brine has reached a boil, remove from heat and pour over green beans. Allow to cool at room temperature, and then refrigerate for at least 24 hours before enjoying.

Again, these are refrigerator pickles. They are not suitable for long-term storage at room temperature.

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