Spicy Dilly Beans Recipe (2024)

FAQs

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.

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.

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.

Place soaked beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover, and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon.

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.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener. There may be sharp edges from opening the can.

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!

What spice takes gas out of beans? ›

A few bloggers use the spices ajwain (or carom seed) and epazote in beans to reduce the gas.

Fresh or dried branchy herbs — rosemary, thyme, bay leaves, oregano, sage — work best with beans when they are added at the beginning of cooking. Tie them up with some kitchen string if they are still on their branches, or just throw them into the pot if you don't mind retrieving them later.

Cover pot, bring to a boil over medium-high heat, and then remove from heat. Let rest 1 hour. (You can also quick-soak beans in the Instant Pot or another pressure cooker.)

That's simply a USDA guideline and has been for a long time: the shelf life of your canned food is one year….. We always adhere to current USDA guidelines, and that is, once you preserve your food you have one year to eat that to get the best nutrient value out of that.”

If the water level drops below the beans, add more water so the beans are covered at all times. The beans are done cooking when they're all tender; you can test this as they by smooshing a bean or two against the side of the pot with a fork — it should collapse easily, but not be mushy.

Pickled green beans can last up to a year, meaning you can indulge in a crisp, briny snack long after green bean season is over. Keep reading to get our step-by-step instructions for pickling green beans, plus some guidance from our Test Kitchen experts.