Name: Dilly Beans
Total time: 1 h 50 min
Ingredients: 1 pound green beans , stem ends trimmed; Salt; 2 tablespoons dill seed; 1 tablespoon mustard seeds; 1 tablespoon black peppercorns; 1 1/2 cups white vinegar; 1/2 cup water; 3/4 cup sugar; 6 garlic cloves , peeled and crushed; 2 tablespoons finely chopped fresh dill

Why This Recipe Works

We blanched the green beans for our Dilly Beans in salted, boiling water until tender, and followed that with a shock in ice water to prevent overcooking. The salt in the cooking liquid flavored the beans through to the center. It also helped keep the green beans bright green.

We found that dill seed, as opposed to fresh or dried dill, was the most pungent and aromatic—exactly what we needed to boost flavor in the shortened pickling time. We toasted the dried spices (dill seeds, mustard seeds, and peppercorns) in a hot, dry pan to maximize their flavor. After a few minutes, we added the vinegar, water, sugar, and garlic, and cooked until the liquid was infused with the spices. We strained out the spices before combining the liquid with the cooled beans—that way, we wouldn’t crunch on the spices while munching on the beans.

Before You Begin

For the best dill flavor, use dill seeds—not dill weed—in the pickling brine (see Dill Seed or Weed?).

Instructions

BLANCH BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large pot over high heat. Add beans and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water. Once cool, drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)

MAKE BRINE Heat dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to boil. Reduce heat to low and simmer until mixture darkens, about 5 minutes.

PICKLE Pour vinegar mixture through fine-mesh strainer into large bowl; discard solids. Add cooled beans and fresh dill, cover tightly with plastic wrap, and refrigerate at least 1 hour or up to 2 weeks. Serve.