Spicy MSG dilly beans
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1 quart jar of beans
- 1 pound green beans (with ends cut or cleaned up)
- 3 garlic cloves smashed or rough chopped
- 2 or 3 sprigs of fresh dill
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon plus 1 teaspoon white granulated sugar
- 1 tablespoon salt
- 2 teaspoons MSG
- 1 teaspoon dried red pepper flakes (double this for extra spicy)
If your green beans are not cleaned up and the ends are still attached, break or cut them all off. This is fairly easy to do if you have kitchen scissors. But it's also easy with your hands to just snap off the ends.
Once they're all snapped, start a large pot of water (at least 6 quarts) boiling.
Get a large bowl and fill it half way with ice water.
Once the water is boiling, add your green beans to the pot and boil for 2 to 3 minutes.
After 2 to 3 minutes, using tongs or a slotted spoon, move all of your green beans to the bowl into the ice water to cool off and stop the cooking process.
Once they're all cool enough to touch, drain and pack as many of the green beans as you can into a quart sized mason jar.
Roughly chop garlic cloves and add those and the fresh dill sprigs to the jar with the green beans. Try to pack them down a little.
Add vinegar, water, sugar, salt, msg and red pepper flakes to a small saucepan over medium high heat.
Bring vinegar mixture to boil. As soon as it starts boiling, stir mixture, remove from heat and pour it into the jar over the green beans. This is obviously a hot pot pouring hot liquid so be careful. I typically do the pouring process in the sink so any spilled near-boiling liquid does not hurt anyone.
Close the jar lid and let rest on your counter until cool.
Once the jar is cool, add it to the fridge and enjoy some great dilly beans over the next few weeks.