Dilly Snap Beans Recipe

Name: Dilly Snap Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small chile peppers; 12 sprigs fresh dill; 12 garlic cloves, smashed; 12 whole cloves; 1/4 cup dill seeds; 1/4 cup mustard seeds; 1/4 cup kosher salt; 3 pounds green beans or mixed beans, such as wax beans, haricots verts, and pole beans, stem ends trimmed to fit the jars; 5 cups apple cider vinegar; 5 cups water

Servings: persons

12 small chile peppers
12 sprigs fresh dill
12 garlic cloves, smashed
12 whole cloves
1/4 cup dill seeds
1/4 cup mustard seeds
1/4 cup kosher salt
3 pounds green beans or mixed beans, such as wax beans, haricots verts, and pole beans, stem ends trimmed to fit the jars
5 cups apple cider vinegar
5 cups water

1
If preserving the beans, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
2
To each jar, add 2 chile peppers, 2 dill sprigs, 2 garlic cloves, 2 whole cloves, and 2 teaspoons each of the dill seeds, mustard seeds, and salt.
3
Tightly pack the beans in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
4
Combine the vinegar and water in a large saucepan over high heat and bring to a boil.
5
Pour the hot liquid over the beans, maintaining the 1/2-inch headspace.
6
For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.
7
Store in the refrigerator until ready to serve, or for up to 1 month.
8
For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).
9
Let cool to room temperature, check the seal, and store in a cool, dark place for at least 2 weeks to allow the flavors to develop before serving, or for up to 6 months.
10
Refrigerate after opening.

681

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 small chile peppers, 12 sprigs fresh dill, 12 garlic cloves, smashed, 12 whole cloves, and more.

Yes, Dilly Snap Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dilly Snap Beans

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