Dilly Beans

September is Bean Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun corn activities that are guaranteed to get your kids excited about eating beans in our "Bonkers for Beans!" eBook, check it out here.

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

---

Dilly Beans

Have you ever made your own pickles? A quick “refrigerator” pickle is so much easier than it sounds and no messing around with sterilizing or canning equipment. Just 6 simple ingredients, a night in the fridge, and you’ve got a yummy side dish or snack. Be sure to get the kids into the kitchen to help prep the green beans. They can either use a child-safe knife to trim the ends off the beans or snap them with their fingers. Measure and mix the ingredients for the brine together then pour in into your jar. The hardest part is waiting a little while to give the crunchy, tangy beans a try, but I promise it will be worth it.

Makes 1 Pint Jar
INGREDIENTS

• 1/2 pound fresh green beans
  
• 3/4 cup white vinegar
  
• 1/2 cup water
  
• 1 tablespoon fine sea salt or pickling salt
  
• 2 teaspoons honey (optional)
  
• 1 to 2 sprigs fresh dill
  
• 1 large garlic clove, sliced

INSTRUCTIONS

1. Trim ends off of beans and cut to fit inside a wide-mouth pint sized canning jar. Pack beans tightly into the jar.
   
2. Add vinegar, water, salt, and honey to a small pot. Place over medium heat, stirring gently until salt and honey are dissolved. Pour into a glass measuring cup or other container with a spout for easy pouring.
   
3. Place dill and garlic into the jar with the beans. Pour brine mixture over the beans, stopping when they are just covered.
   
4. Place top on the jar and refrigerate overnight or 1 to 2 days for the best flavor. Beans can be kept covered and refrigerated for up to a month.