They are often considered a regional pickle and are most often found in Vermont and down South. Some commercial manufacturers do make them, but they tend to be outrageously expensive compared to the cost of making them at home. Truly, you can make four pints for what it costs to buy a single jar at a specialty grocery store.
I tend to make two versions of dilly beans. The first is a basic, not-too-spicy pickled bean. This is the one I serve to kids and add to the condiment table at cookouts. The second is an intensely fiery take, best suited for stirring cocktails or giving to heat-fiends. Today's recipe is the spicy version, but feel free to omit the red chili flakes for a tamer take.Use regular mouth jars.Trim the beans to fit your jars.
This means that you may end up with a pile of orphaned, one-inch pieces. I like to gather those up and dedicate a jar to them.This prevents spice loss during the addition of the pickling liquid and bubble removal.. Save a few beans and squeeze them in once the liquid has been added to the jar.Make sure to give them at least a week on the shelf after processing, so that you get their full flavor .
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