Dilly Beans (Fridge Pickles)
Image: Mitchell Luo
I've had real trouble finding some good dill pickles here in Germany. Eventually I decided I needed to make my own. I didn't necessarily want to go through the time and trouble of canning, though. Fridge pickles are a quick alternative to true canning. They're ready to eat in about 2 days and keep 4-6 weeks.
250 g
green beans
Gartenbohnen, Buschbohnen, Stangenbohnen
5⁄8 cups
150 ml
vinegar
Weißweinessig
5⁄8 cups
150 ml
water
1 Tbsp
15 ml
10 g
pickling salt (course salt with no anti-caking agents)
Salz, grobkörnig
1
clove garlic
1 sprig
dill
Makes 1 500ml jar
- Mix vinegar, water and salt in a pot, bring to a boil and let cool.
- Wash and trim the beans. Cut them to length so they fit in the jar. Slice the garlic.
- Boil the beans for 1 minute, then drain and cool in a bowl of cold water.
- Add the beans, dill and garlic to the jar, then pour the brine over them to fill the jar.
- Let cool, then refrigerate. They're ready to eat after 2 days!