Quick pickled dilly beans taste like they came straight from the yard and are crunchy and sour.
– 1 lb green beans, trimmed to fit your jar – several dill fronds, dill flowers, or seed-head – 1 Tbsp pickling spice – 1 tsp dill seed – 1 cup apple cider vinegar – 1 cup water – 2 Tbsp kosher salt – 1 Tbsp sugar
Put the beans and a few dill leaves, flowers, or seed heads into a jar or jars with a wide mouth.
To get as many beans as possible in the jar, make sure the beans are as straight as possible.
Put the dill seeds and pickle spice in the jar. Use two jars and split the mixture evenly between them.
In a small sauce pan, heat the apple cider vinegar, water, sugar, and salt. Stir the sugar and salt to dissolve.
After boiling, pour hot brine over beans to fill jars. The brine must cover the beans. You can add water as needed.
Let cool, cap, and refrigerate 24 hours before eating. Dilly beans last 2 weeks or longer in the fridge.