This pickle is classic in the southern states. It’s a bean that tastes like a dill pickle; crunchy, sour, tangy, delicious on a snack plate or in a caesar. You could chop them up and throw them in a salad, or you can eat them straight out of the jar, standing in front of the fridge. This recipe makes 2 pint jars. If you like to can, process the pickles for 10 minutes in a water bath.
- Wash and trim the ends of the beans.
- Make your pickle brine: in a small pot, combine vinegar, 1 ¼ cup water, and salt. Bring to a boil, and turn off heat.
- Wash two pint jars with hot water. While the jars are still hot, pack the beans in the jars, and divide the cayenne, dill seeds, and garlic between the two jars.
- Pour the hot brine into the jars. (Don’t pour hot brine into cold jars. This can cause the jars to break.)
- Put lids on the jars, and let cool. Transfer to the fridge. The beans will be best if you wait a few days before eating. They will last for 1-2 months in the fridge.