Jen’s dilly beans

Jen’s dilly beans

By
From
Deep South
Makes
3–4 x 450g jars
Photographer
Andy Sewell

This recipe was given to me by my friend, Jen Greenhalgh, Cumbrian born but truly Southern at heart. These pickled green beans are great as a snack or as a garnish for a cocktail.

Ingredients

Quantity Ingredient
1/4 teaspoon calcium hydroxide
900ml water
480ml water
500g green beans
480ml cider vinegar
1/4 teaspoon chilli flakes
1/2 teaspoon mustard seeds
1 teaspoon salt
1 large garlic clove, finely sliced
4 large strips lemon zest

Method

  1. Dissolve the calcium hydroxide in the 900ml water and immerse the beans in it overnight.
  2. The next day, drain the beans and rinse well in cold water. Pack them into sterilised jars. Bring the vinegar and the 480ml water to the boil and pour them over the beans. Add all the remaining ingredients and seal the jars. Allow to cool to room temperature, then refrigerate for at least 24 hours before eating. Store in a cool, dry place, where they should keep for 6–9 months.
Tags:
American
Southern cooking
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