Monday, August 25, 2014

Refridgerator Garlic Dill Green Beans

Last week in our CSA we received green beans.  This week in our CSA we received green beans.  Normally I have to yell at my husband to keep his hands off, to save some beans for dinner.  But, oddly, we ended up with 2 bags of green beans in our crisper.  Often times, I'll can larger batches of vegetables but our apartment is warm and I was lazy.  I decided to make refrigerator garlic dilly beans.  Doing them this way they can last almost 6 months in the freezer... but rarely go that long uneaten.

Refrigerator Garlic Dill Green Beans
3 Pint size jars (you can even reuse jars from mayo, pickles, whatever but its better if they are glass)
lids (***something I just learned!  Peanut butter lids fit on the regular sized Ball jars!  And you avoid rust)

Apx 2 lbs green beans - washed & ends trimmed
1c vinegar
1c water
2tbs sugar
1/4c salt
per pint sized jar
1/2tsp peppercorn
1 clove garlic- sliced
1 sprig of fresh or 1tsp dried dill

  • Stuff each jar with prepped green beans
  • place peppercorns, garlic and dill into each jar
  • In medium pot, bring to boil vinegar, water, salt and sugar
  • Pour hot brine over beans in jar, enough to cover.  Place lids on tight and refrigerate
  • Twice a day shake jar to keep ingredients from settling. 
Its just that simple.  Let it ferment in fridge for at least 2 days to the flavors concentrate.  It will keep up to 6 months.

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