Dilly beans- cute name, but they sure can pack a punch. These are a simple, quick pickle recipe (we don’t like to work too hard) that use local beans, local garlic and local peppers. WARNING! The cherry bomb peppers are pretty dang spicy, as one staff member can attest to, so either omit them and opt just for chili flakes, or prepare accordingly! Dilly beans, while delicious straight out of the jar also make a delicious addition to cheese boards and, our favorite, Bloody Marys.
To make these Spicy Dilly Beans you will need:
2 overflowing handfuls of beans (enough to fill 2 jars)
1 cup distilled vinegar
4 teaspoons peppercorns
6 sprigs of fresh dill
1 teaspoon chili flakes
1 cherry bomb pepper cut into rings
2 cloves garlic
2 tablespoons sugar
2 tablespoons salt
Divide ingredients in half and place in jars. Add vinegar to each jar and cover the rest with water until ingredients are submerged. Cover with lids and gently shake to dissolve salt and sugar and to move the ingredients around. Let stand in refrigerator for a couple days. They’ll be good for 2-3 weeks.