Dill Pickled Beans

With beans abundant and ready for harvest, there’s no better moment to share this delightful recipe for pickling them. While cucumber pickles steal the spotlight in many kitchens, I found this simple but delicious bean pickling recipe in our archives.

The combination of tangy vinegar, aromatic dill, and savoury garlic creates a a perfect blend of flavour that is both refreshing and satisfying. The dill adds a distinctive herbal note that complements the natural sweetness of the beans, while also infusing them with a subtle hint of complexity.

Enjoy as a healthy snack or add to salads, a summer platter, or serve alongside dips and crackers.

Dill Pickled Beans

1.5 cups yellow beans (washed and trimmed)  *You can also use green beans but they will turn yellow when pickled

1/2 cup fresh dill (chopped) you can also use the flowers whole

1 garlic clove

1 tsp red pepper flakes (optional)

1 tsp black peppercorns

1 cup organic apple cider vinegar

1/2 cup filtered water

1 tsp sea salt

Directions

Trim the ends from the beans and cut them into equal lengths that will fit into a sterilised 500ml mason jar.

Place the dill, garlic, red pepper flakes and peppercorns into the bottom of the jar. Turn the jar on its side and tightly pack the beans in. Set jar aside.

In a medium saucepan combine apple cider vinegar with water and sea salt. Bring to a boil. Once boiling, reduce to a simmer. Let simmer for 3 minutes.

Pour the vinegar into the jar with the beans. Cover and let cool. Once cool seal with lid. Transfer to the fridge and let sit for at least 24 hours before eating.  Flavour will intensify over time.