Spicy Dilly Beans

 

Spicy Dilly Beans

There are 2 types of green beans we grow in out garden- pole beans and bush beans. For dilly beans use the straight bush variety. I used to get out my canner and canning jars and can a dozen of these to snack on throughout the year but they disappear so quickly that now I just make the refrigerator variety- no canning jars needed. I use a 2.5 quart glass food storage container and fill it 3/4 with fresh, washed beans. Sprinkle the dill seeds,  and chopped garlic clove, and pepper flakes on top. Combine the water, vinegar, and salt and bring to a boil. and then pour over the beans until they are covered. Let cool then put in fridge.  Keep in refrigerator for 7-10 days to let the flavors develop. They will last several weeks in the fridge- but they are so good, they will be gone by then!

2.5 cups white or cider vinegar

2 cups water

1/4 cup non-iodized salt

beans

1-2 large garlic cloves, slivered

2T dill seeds or several sprigs of fresh dill (I use dill seeds)

1 t red pepper flakes