These refrigerator dilly beans are easy to make and perfect on top of salads, bowls, or to garnish your next bloody Mary.
Servings 12
Author Becky Striepe
Ingredients
1½ cupsgreen beanswashed
¼cupfresh dillchopped
1teaspoonsalt
2clovesfresh garlicminced
½cuponionchopped (Choose red onion for hot pink pickle brine!)
1cupapple cider vinegar
½cupwater
Instructions
Snap the pointy ends off of the green beans, and arrange them in a 1-pint, wide-mouth mason jar.
In a small saucepan, combine the dill, salt, garlic, onion, and vinegar. Heat to a rolling boil, then immediately turn off the heat. Ladle the dill, onions, and garlic into the jar, then top off with vinegar from the pan. You want to get as much of the goods into the jar before you add the vinegar, but don't stress too much about it.
Cover loosely, and leave the jar on the counter until it's cool to the touch – about an hour.
Refrigerate until you're ready to serve. These are best the next day, but you can serve as soon as 1-2 hours later. They'll keep for 3-4 weeks in the fridge.