Pickle-me-this: Dill-y Beans & Eggs
- by Rachael
- Jul 29, 2017
- 2 min read
Totally inspired by our amazing first batch of Zucchini & Yellow Squash fridge Pickles the other day- we set out to try another crunchy Pickled Snack or three...and, these "Dill-y Beans", well- let's just say that we are really looking forward to these lil' mean green crunchy beans! The Eggs were a total Bonus- leftover Brine & Herbs made for an impromptu small batch of zesty Garlic Dill Pickled Eggs.
Ingredients:
2 pint sized canning jars with new lids and rings; wide-mouthed are easiest to fill
1 used, empty pickle jar with lid, cleaned thoroughly
1lb fresh picked Green Beans, trimmed
2 cups white Vinegar
2 cups Water
1 cup Sugar
1 small Vidalia Onion, sliced in rings
4 slivered Garlic cloves
4 tbsp pink Himalayan Salt
6 or 7 fresh Dill flowerheads from the garden
2 tsp Red Pepper flakes
2 tsp Garlic Powder, granulated
2 tsp ground black pepper
2 tsp mustard seed
1 Tbs Spicy Oregano
1 flowerhead of Lime Basil
1 flowerhead of Lemon Basil
Handful of fresh snipped Chives
8 hard boiled Eggs
Follow the Fridge Pickle Method- easy, peasy, pickle, pleasy!!
~As you can see above; we recycle as often as we can. This pickle jar could've went in the bin, instead- it is a sterilized, reusable vessel for a Homemade batch of fridge Pickled Eggs. (just remember to use common sense and be mindful when re-using jars- safety should be the #1 priority. Sterilize ALL jars, lids & rings BEFORE packing them with Picklestuffs. If the lid is rusted, misshapen, coated or if the jar is chipped, cracked, fractured or otherwise questionable- DO NOT re-use it. There are some excellent resources at the end of this article, for your information and safety awareness.)
Resource Informational Link List:
