Refrigerator Dilly Beans

Who knew how good these would be—and how wonderful in a Bloody Mary. From Country Living; via The Beekman 1802 Heirloom Vegetable Cookbook © 2011 by Brent Ridge, Sandy Gluck, Josh Kilmer-Purcell.


    • 1 bunch(es) fresh dill (from my garden)


  • 2 clove(s) garlic, peeled



  • 1 teaspoon(s) yellow mustard seeds



  • 1 teaspoon(s) dill seeds



  • 1/4 teaspoon(s) cayenne pepper



  • 1 pound(s) green beans, ends trimmed



  • 1 1/3 cup(s) cider vinegar



  • 1 1/3 cup(s) water



  • 2 tablespoon(s) kosher salt



  • 1 tablespoon(s) sugar


    1. 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.