The Pickle 25 · No. 9 of 25

1. No.9Photo: Dilly Dally Provisions

   Peppers, beans and more

   Dilly Beans

   From Dilly Dally Provisions · Chicago, Illinois · @dillydallyprovisions

   Vinegar○○○No heat$12 a jar

   Jordan Queen spent North Carolina summers canning with his grandma Agnes. Now he makes her recipes in Chicago with Midwest produce, and the dilly bean is the flagship: pretty much grandma's recipe.

   A green bean that snaps like a pickle. Stand one in a Bloody Mary, put a handful on a board, or eat them like fries.

   Eat it withA Bloody MaryA cheese boardGrilled sausages

   Order from Dilly Dally Provisions ↗More from Dilly Dally Provisions ↗

   Chef's quick version

   Dilly beans

   20 min, then 2 days · makes 1 quart · Blanch the beans for 30 seconds so they stay bright, then a hot dill brine. Trim them to fit the jar standing up.

   Save to my recipes

   You need

   • 12 oz (340 g) fresh green beans, trimmed to the height of the jar
   • 1 cup (240 ml) white vinegar
   • 1 cup (240 ml) water
   • 1 tbsp kosher salt
   • 1 tsp sugar
   • 3 garlic cloves, halved
   • 1 tsp dill seed (or a handful of fresh dill)
   • ½ tsp red pepper flakes
   • ½ tsp black peppercorns

   How to make it

   1. Drop the beans into boiling water for 30 seconds, then into ice water. Drain.
   2. Stand the beans upright in a jar with the garlic, dill, pepper flakes and peppercorns.
   3. Boil the vinegar, water, salt and sugar and pour over the beans to cover.
   4. Cool, close and refrigerate. Best after 2 days; keeps a month.

   Chef's own quick version, in our words. It isn't Dilly Dally Provisions's recipe: for the real thing, order the jar.

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Dilly Dally Provisions didn't pay to be here. Order goes straight to their shop. The quick version is Chef's own, in our words.