Description

This vintage-inspired Dilly Green Bean Salad combines vibrant, fresh green beans with the crispness of crunchy red bell peppers, all tossed in a zesty pickling brine that packs a punch of flavor.

Ingredients

Scale

Base Ingredients:

20 oz. fresh green beans, cleaned, ends trimmed *

Brine Dressing Ingredients:

2 Tablespoons dried dill seeds
1 Tablespoon dried mustard seeds
1 Tablespoon black peppercorns
1 ½ cups distilled white vinegar
1 cup water
½ cup pure maple syrup (+/-)
6 garlic cloves, peeled and smashed
½ to 1 teaspoon sea salt (+/-) *

Other Ingredients:

.5 oz. finely chopped fresh dill *
Pinch crushed red peppers
1 red bell pepper, cut into long thin strips *

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Instructions

Blanch the green beans. Fill a large stock pot 2/3 full with cold water. Bring to a rolling bowl, add 1 Tablespoon of sea salt. Add the green beans, set the timer, and boil for 3 minutes. After 3 minutes, immediately drain the beans into a colander and run cold tap water over them until cool. Once cool, drain thoroughly and set aside.
Make the brine dressing. Place the dried dill seeds, mustard seeds, and black peppercorns into a dry medium-sized stockpot. Heat over medium heat until fragrant and the seeds begin to pop, approximately 2 minutes, then add all the remaining Brine Dressing Ingredients. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat.
Pour the brine dressing through a fine-mesh strainer into a bowl. Discard the solids.
Arrange the blanched green beans into a flat glass container, such as a 9 x 13 glass baking dish. Pour the Brine Dressing over top. Sprinkle with fresh dill and crushed red peppers and mix well. Cover tightly with lid or plastic wrap. Refrigerate for 4 hours or overnight.
Right before serving, add the red bell pepper strips, mix well, serve, and enjoy.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 6