How to spice up beans?

You can add crushed whole seeds (coriander, cumin, fennel, mustard, etc.), woodsy herbs (thyme, oregano, rosemary, sage), red pepper flakes, crushed garlic cloves, and of course salt and pepper.

How long after making dilly beans can you eat them?

Quick-pickled vegetables can be eaten immediately, but you're better off waiting at least 24 hours before digging in. Dilly beans get better as they age, so if you can, wait at least a couple of days before opening up the jar. Quick-pickled beans can last several months in the refrigerator.

What are the ingredients in extreme beans?

BEANS, WATER, VINEGAR, SALT, GARLIC, SPICES. We strive to always offer you the most up-to-date product information. However, manufacturers may change this information at any time.

Which spice is best for beans?

In general, most beans go well with herbs like parsley, rosemary, sage, savory, and thyme. You usually can't go wrong with garlic and onions, either. Specific kinds of beans, like fava beans or mung beans, have other affinities with particular herbs and spices. This is not to say that other combinations won't work.

How do you make homemade beans taste better?

Season the beans to taste with more salt (I typically add ½ to 1 additional teaspoon), more pepper, and chili powder, if desired. Garnish with cilantro, if using.

Why are my dilly beans wrinkled?

When the pickled beans are removed from the canner, the beans may appear shriveled and wrinkled. This is normal because the salt in the pickling solution has drawn moisture out of the bean. As the pickled beans sit in storage, they absorb the pickling solution and plump up again.

What to eat with dilly beans?

Whether they're next to a plate of cheese and crackers, on a sandwich, or taken straight from the jar in the middle of winter when you're sick of potatoes and pasta, these are the perfect snacks or addition to any meal.

Do dilly beans go bad?

And lean those jars on the side when stuffing the beans in. It helps you pack them in better. The dilly beans will keep in the fridge for 3-6 months. You do not need to sterilize the jars as if you were going to can them.

What do green beans do for the body?

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

How to get bitterness out of green beans?

Blanch Them Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

What is Corona beans?

Enormous, thick-skinned runner beans with a surprisingly creamy interior. One of our all-time best sellers, it's a versatile giant that works in all kinds of cuisines. A true pantry staple. A hand-harvested crop straight from Europe into your pantry.

What can I add to beans to make them nicer?

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful! These simple additions turn the starchy bean cooking liquid into a fragrant broth that's just as tasty as the beans themselves.

How do you fix bland beans?

Cooking dried beans with just salt and water is fine, but they are going to taste rather plain. The Bean Institute recommends cooking beans with aromatics to get the most flavor out of them. They advise adding onion, garlic, and fresh herbs like rosemary, thyme, or bay leaf.

What can I add to plain beans?

It helps, of course, to use good olive oil (and don't be stingy with it—you want the beans really swimming). I also like to add a peeled, smashed clove of garlic, or maybe a bay leaf or a few sprigs of thyme.

Spicy Dilly Beans Recipe (2024)

Pickling
Vegan Sides
Vegetarian Sides
Green Beans
Dill

A bit of heat from red chile flakes and plenty of garlic flavor come through with these crunchy, dill-scented green beans.

Marisa McClellan

Marisa McClellan is a food writer, canning teacher, and the voicebehind the long-running food blog Food in Jars. She is the author ofFood in Jars(2012),Preserving by the Pint(2014),Naturally Sweet Food in Jars(2016), andThe Food In Jars Kitchen(2019).

Learn about Serious Eats'Editorial Process

Updated September 16, 2022

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What Are Dilly Beans?

Dilly beans are green beans, suspended in a vinegar-based pickling liquid and seasoned simply with garlic, black peppercorns and either dill heads or seeds. Because beans are sturdy little suckers, they retain their crispness through the boiling water bath process. Even months after canning, dilly beans will be crunchy and intensely flavorful.

They are often considered a regional pickle and are most often found in Vermont and down South. Some commercial manufacturers do make them, but they tend to be outrageously expensive compared to the cost of making them at home. Truly, you can make four pints for what it costs to buy a single jar at a specialty grocery store.

Two Classic Versions

I tend to make two versions of dilly beans. The first is a basic, not-too-spicy pickled bean. This is the one I serve to kids and add to the condiment table at cookouts. The second is an intensely fiery take, best suited for stirring co*cktails (try it in a Bloody Mary) or giving to heat-fiends. This recipe is the spicy version, but feel free to omit the red chile flakes for a tamer take.

Before You Get Started

Read more about safe canning practices in this guide to canning basics. Once you're up to speed, start with fresh beans. The more recently they were picked, the crisper the finished pickle will be.

Use regular mouth jars. The shoulders of the jar will keep the pickles positioned firmly below the brine line.

Trim the beans to fit your jars. This means that you may end up with a pile of orphaned, one-inch pieces. I like to gather those up and dedicate a jar to them.

Place all the spices in the bottom of the jar. This prevents spice loss during the addition of the pickling liquid and bubble removal.

Pack the beans tightly. Save a few beans and squeeze them in once the liquid has been added to the jar.

Tap jars firmly to remove any trapped air bubbles.

Make sure to give them at least a week on the shelf after processing, so that you get their full flavor (though I will say, even a young dilly bean is a good dilly bean).

June 2012

Recipe Details