Lunch: Refrigerator Dilly Beans

Recipe by Brent Ridge and Josh Kilmer-Purcell Quick pickling at home is an easy way to give homegrown vegetables the deliciously briny, tangy flavor you love, and it's easy to add whatever herbs and spices you choose; this recipe is packed with fresh, fr

Ingredients

1 bunch fresh dill
2 clove garlic
1 tsp. yellow mustard seeds
1 tsp. dill seeds
1/4 tsp. cayenne pepper
1 lb. green beans
1 1/3 c. cider vinegar
1 1/3 c. water
2 tbsp. kosher salt
1 tbsp. sugar

Instructions

Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.
In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.
Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.

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