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
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
Wraps are a delicious and healthy alternative to standard...
From grilled steak to creamy chicken, our quick and healthy...
If you’re trying to cut back on carbs or are following a low-...
Asparagus, rhubarb, peas, artichokes, beets, carrots and more...
Take advantage of all of the spring’s fresh produce with our...
Quinoa is a superfood that is packed with fiber and protein...
Healthy scones are as easy to make as a quick bread and these...
Turkish, Lebanese and other Middle Eastern flavors star in...The easiest way to make your chicken sing—punch it up with fresh...
Our healthy lemon recipes are bursting with the bright,...
Preventing heart disease through diet is made easier with our...
Instead of going out for date night, stay in and cook a...
One-pot meals are great, but they often serve a crowd. These...
- Ease of Preparation
- Main Ingredient
- July/August 2009