Quick Chile Dilly Beans
From EatingWell: July/August 2009
Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers' market. Some traditionalists would say that dilly beans are best after a month or so of marinating, but you can get that long-marinated taste in just one day with this quick technique. Any type of green bean can be turned into dilly beans, but super-thin, French-style beans stay tender and are less likely to be stringy or tough.
- 1 pound green beans, trimmed
- 3 cups water
- 2 cups distilled white vinegar
- 2 tablespoons salt
- 1 tablespoon pickling spice
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried dill seed, or 4 fresh dill seed heads
- 2 shallots, peeled and sliced, leaving root end intact
- 1-2 small fresh red chile peppers, quartered lengthwise
- 2 cloves garlic, peeled and sliced lengthwise
- Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.
- Meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.
- Place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid). Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature. Cover and refrigerate for 1 day to marinate the beans.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 1 month. | Equipment: 2-quart canning jar or similar-size tempered glass or heatproof plastic container
Per 1/2-cup serving: 16 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 156 mg sodium; 65 mg potassium.
Exchanges: 1 vegetable
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Main Ingredient
- July/August 2009