Quick Chile Dilly Beans

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 lb green beans, trimmed
• 3 cups water
• 2 cups distilled vinegar
• 2 tablespoons salt
• 1 tablespoon pickling spices
• 1 teaspoon whole black peppercorn
• 1/2 teaspoon dried dill seed or 4 fresh dill seeds, heads
• 2 shallots, peeled and sliced, leaving root end intact
• 1 -2 small fresh red chili pepper, quartered lengthwise
• 2 garlic cloves, peeled and sliced lengthwise

Recipe

• 1 bring a large pot of water to a boil. place a large bowl of ice water next to the stove. cook green beans until tender-crisp, 3 to 4 minutes. use a slotted spoon to transfer the beans to the ice water to cool. drain.
• 2 meanwhile, combine 3 cups water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. bring to a boil and stir until the salt is dissolved. let boil for 5 minutes. remove from the heat and let stand for 10 minutes to cool slightly.
• 3 place dill seed (or dill seed heads), shallots, chiles and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid).
• 4 place the beans in the container. carefully pour the hot vinegar solution through a sieve into the container. make sure all the beans are submerged in the liquid. cool to room temperature.
• 5 cover and refrigerate for 1 day to marinate the beans.