I don’t know about you, but I reach that point every summer, right around mid-August, where I can’t look at another bean. I don’t care if they’re yellow or green, or even the pretty purple ones I’m growing this year. That’s when it’s time to pull out the big guns: time to make some dilly beans. Dilly beans are vinegar-y, garlicky, dilly (obviously…) bits of crisp deliciousness with just a little bit of a kick to them thanks to the addition of hot peppers. The heat can be adjusted to your liking, so whether you like them mild or zippy, it will work just fine. Oh, and the best part: you don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid. This really couldn’t be easier. Here’s what you’ll need: 2 cups of beans (about one huge, overflowing handful), 1 cup of vinegar, 1 cup of water, 2 1/2 tablespoons of sugar, 2 cloves of garlic, 1 1/2 teaspoon of kosher salt, 1/2 of a medium onion, sliced thinly, 2 sprigs of fresh dill (or 1 teaspoon of dill seeds), 1/2 teaspoon of whole black peppercorns, and 1/4 to 1 teaspoon of red pepper flakes (depending on how hot you want them) — you can also add a whole dried chile if you have one. I didn’t, so I used flakes. 1. Make your brine. This is the longest part of this process (and it only takes a few minutes!) so do this first. Add your water, vinegar, salt, sugar, and garlic (which you’ve minced) to a saucepan and bring it to a boil. Once it is boiling, turn it off and set it aside to cool down to room temperature. 2. Trim the beans. You want them all to fit in your jar with about an inch at the top so the brine covers them completely. You can trim both ends, or just the stem end. I think the pointy blossom end of beans are pretty, so I leave them. It’s up to you. 3. Blanch the beans. Bring a saucepan of water to a full boil, then dump the beans in and boil them for thirty seconds. Drain them, and quickly add them to a bowl of iced water to shock them and stop the cooking process. You want your beans to be brightly colored and still crisp.
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