If you have never tried dilly beans or “dillies”, you don’t know what you are missing! Because these are made in the fridge you get a nice crisp pickle with all the flavor from the brine.
This is a companion recipe to my Spicy Maple Bourbon pickles. Not everyone loves spicy things as much as I do. If that is true for you try these beans or use the pickling brine recipe below to make delicious dill pickles or any other veggie of your choice, sans spice.
Dilly Beans – Refrigerator pickled green beans
Easy and delicious pickles made in your fridge! This brine can be used to make wonderful dill flavored pickles from almost any vegetable you can imagine – beans, cucumbers, onions, peppers, carrots, cauliflower – try them all!
- In a large bowl combine the water, vinegar, salt, sugar and spices.
- Stir well and add the vegetables (make sure the vegetables are covered by the pickling liquid)
- Cover the bowl and let it sit on the counter for two hours
- Remove the vegetables and place them into 2-3 clean mason jars. Make sure you get fairly even amounts of cucumber, pepper and garlic in each jar
- Top off each jar with pickling liquid from the bowl
- Place clean, tight fitting lids on each jar and place them in the refrigerator
- Now the hard part. Let them set in the fridge for at least 10 days, 2 weeks is better.
- After they have time to rest in the fridge, enjoy them as a snack or use them on sandwiches, in recipes, etc.
The nutritional info assumes all of the sodium and sugar from the brine is consumed. Unless you drink the brine (some people do), you will get considerably less sodium/calories than nutritional panel implies.
• You can pickle just about any type of vegetables, so feel free to experiment. This recipe makes great dill pickles from cucumbers, carrots, cauliflower – get creative.
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