Dilly Beans

I was first introduced to dilly beans by the late, great Leah Zwerver. She brought them from home in two varieties: regular and spicy. We sat on the floor of her room and ate them our of the jar, and man, they were delicious. So when our farm share gave us a few pounds of green beans, I wanted to turn them into dilly beans. But of course, Tucker and I botched the recipe and came up with a brand new, equally delicious dilly bean.

Rachel and Tucker's Accidental, But Delicious Dilly Beans
About 2 pounds of beans yields 2 jars of beans
Take mason jars, pack with beans, one smashed clove of garlic, half a fresh jalapeno and 3 or 4 sprigs of dill. Fill jar with boiling brine, put lid on and let cool. Enjoy!


4 cups water
2 cups apple cider vinegar
1/8 cup salt
1 tablespoon pickling spice
optional: red pepper flakes for extra spice


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