Dilly Pickled Beans

If you’ve got a weak spot for Caesars, you probably know your way around a pickled bean. These are downright delicious.

• 2 cups pickling vinegar
• 2 cups white wine vinegar
• 4 cups water
• 1/4 cup pickling salt
• 1 tbsp white sugar
• 6 cloves garlic, peeled
• 10 large sprigs fresh dill
• 8 peppercorns
• 2 medium yellow peppers, seeded and sliced into spears
• 1 heaping ice cream bucket of fresh green beans, ends trimmed

Add the water and vinegars to a large pot, and stir in the pickling salt and sugar until dissolved. Place the pot over high heat, and bring to a boil. Remove from heat.

Divide the garlic, dill and peppercorns evenly between 2 freshly washed quart jars. Pack the beans and pepper spears upright in the jars. Carefully pour the hot brine over the beans to cover. Pop on the lids, allow to cool and then refrigerate for 4 days before serving. Store in the fridge for up to 2 months.