Chile Dilly Beans | Oregonian Recipes
Make these green beans in summer for a treat in winter. Use them on the traditional antipasto tray, or with a platter of cold meats or sandwiches. If you dab...
Ingredients
- 4 cups distilled white vinegar (5 percent acidity)
- 2 cups water
- 2 teaspoons pickling salt
- 4 cloves garlic, halved
- 4 fresh dill heads or sprigs
- 4 fresh hot chiles (such as jalapeño) or 6 teaspoons crushed red pepper flakes
- 8 cups green beans, trimmed to about 4 inches long to fit into jars
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