For the best dill flavor, use dill seeds—not dill weed—in the pickling brine (see related quick tip, Dill Seed or Weed?).
Makes 1 quart
1 pound green beans , stem ends trimmed
Salt
2 tablespoons dill seed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 1/2 cups white vinegar
1/2 cup water
3/4 cup sugar
6 garlic cloves , peeled and crushed
2 tablespoons finely chopped fresh dill
1. BLANCH BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large pot over high heat. Add beans and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water. Once cool, drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)
2. MAKE BRINE Heat dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to boil. Reduce heat to low and simmer until mixture darkens, about 5 minutes.
3. PICKLE Pour vinegar mixture through fine-mesh strainer into large bowl; discard solids. Add cooled beans and fresh dill, cover tightly with plastic wrap, and refrigerate at least 1 hour or up to 2 weeks. Serve.
Canning takes time, effort, and special equipment. Could we make these crisp pickled beans in one hour with one pot? Here’s what we discovered:
Test Kitchen Discoveries
* Blanch the green beans in salted, boiling water until tender, followed by a shock in ice water to prevent overcooking. The salt in the cooking liquid flavors the beans through to the center. It also helps keep the green beans bright green.
* Dill comes in three forms: seed, dried (or weed), and fresh. We found that dill seed was the most pungent and aromatic—exactly what was needed to boost flavor in the shortened pickling time.
* Toast the dried spices (dill seeds, mustard seeds, and peppercorns) in a hot, dry pan to maximize their flavor. After a few minutes, add the vinegar, water, sugar, and garlic and cook until the liquid is infused with the spices.
* We strained out the spices before combining the liquid with the cooled beans—that way, we wouldn’t crunch on them while munching on the beans.
* For a fresh-from-the-garden touch that reinforced the dill flavor, we added chopped fresh dill before marinating the beans in the liquid—refrigerate the beans and marinade for at least an hour before serving.
