The beans don't have to be 'boiled' at all but a brief blanching first just as if you were going to freeze them improves the quality. Personally I prefer using the steam blanching instructions.

Then just follow the standard Dilly Beans instructions and then store them in the fridge rather than processing them. They will have a much shorter storage life but that is the only difference.

Dave

Here is a link that might be useful: Dilly Beans

Thanks

Have you tried cutting back on the crazy amount of salt in the Blue book recipe for reg dill beans?

We've been frig pickling by way of fermenting and have learned that not all salts are created equal. I use a slightly modified version of the linked sour dill pickle recipe, and when I've got time also pickle some dilly's and bok choy. Now I'm hunting the best homegrown bean to make dilly's.

Oh, and salt ... if I'm using a good quality sea salt two slight tablespoons are what I use in the recipe.

Here is a link that might be useful: fridge sour pickle recipe

Have you tried cutting back on the crazy amount of salt in the Blue book recipe for reg dill beans?

You can reduce the salt if you wish. It doesn't play a safety role except in fermenting. In pickling, as with the Dilly Beans, it is just for taste.

Dave

Thanks for the feedback!