Brine-Cured Dilly Beans
These dilly beans are crunchy and delicious, and don't need to be canned! Just keep them in the refrigerator for up to one year.
Equipment
- 3 quart canning jars
- 3 qt saucepan
- 3 plastic jar lids
Ingredients
- 2 1/2 quarts string beans washed and snipped
- 2 medium onions sliced
- 1 1/2 cups dill leaves loosely packed
- 4 cups water
- 4 cups vinegar distilled white or apple cider
- 1/2 cup non-iodized salt pickling or sea salt