The Dish with Anita: Pickled dilly beans - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Pickled dilly beans

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SAN DIEGO (CBS 8) - Well it's almost time to start canning again, so I thought I'd share one of my favorite pickling recipes that was very well received as Christmas and birthday gifts this past year. This is a really good recipe for people who have never pickled before because it does not have to be processed in a water bath; it can be cold processed in your refrigerator.


2 1/2 pounds green beans

1 medium white onion

4 to 6 sprigs fresh dill

4 to 6 cloves fresh garlic

1/4 cup Morton's pickling salt

2 1/2 cups Heinz white distilled vinegar

2 1/2 cups cold water

1 tsp pickling spice (per jar)

1/4 tsp red pepper flakes (per jar)


Wash beans and trim to jar length. Peel onions and trim, but do not cut off all of the root. Slice into equal thin sized wedges

Place a sprig of dill, one garlic clove, one teaspoon of pickling spice and one quarter teaspoon red pepper flakes to each sterilized jar. Pack jars lengthways with green beans and one onion wedge.

In a nonreactive pot place pickling salt, vinegar and water into pot and bring to a boil.

Pour hot pickling liquid over beans. Remove air bubbles from the jars by running a small plastic knife around the jars' contents. Wipe rims with a clean, damp towel or paper towels.

You can let the jars cool at room temperature for 2 to 3 hours, then place in the fridge to cold process. This will take about 4 to 6 weeks. They can also be processed in a water bath for long-term pantry storage.

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