Pickled Green Beans with Dill and Chilli

    Pickled Green Beans with Dill and Chilli


    101 people made this

    These pickles have a wonderful dill flavour and come out much crisper than recipes that call for cooking the beans first. The chilli flakes give them a nice punch.

    Serves: 48 

    • 1kg fresh green beans
    • 2 1/2 cups (625ml) distilled white vinegar
    • 2 cups (500ml) water
    • 1/4 cup (60g) salt
    • 1 clove garlic, peeled
    • 1 bunch fresh dill
    • 3/4 teaspoon chilli flakes

    Preparation:1hour  ›  Cook:10min  ›  Extra time:21days pickling  ›  Ready in:21days1hour10min 

    1. Sterilise six 250ml pickling jars with rings and lids and keep hot. Trim green beans to 6mm shorter than your jars.
    2. In a large saucepan, mix together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red chilli flakes. Pack green beans into the jars so they are standing on their ends.
    3. Ladle the boiling brine into the jars, filling to within about 1/2 cm from the tops of the jars. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 2.5cm of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles sit for 2 to 3 weeks before eating.

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