Quick Pickled Green Beans

How to Make

Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies. Yet the final product is sharp without being overpowering, preserved while tasting fresh, and sweet as well as salty.

Gather the ingredients

– 1.5 lbs green beans – 3 small dried hot red peppers – two large bunches of fresh dill – 3 cloves garlic – 2 teaspoon 18 mL mustard seeds – 1 cups water – 2 cups white vinegar – 1 tablespoon pickling salt

Cut green beans equal lengths that will fit into your jars, discarding stem ends.

Collect the pickling spices: 1 head dill, 3 cloves of garlic, mustard seeds and hot red peppers.

Into your jars, pack pickling spices. Tightly pack in beans, cut side up. Top with another bunch of dill.

Pour brine into each jar, leaving ½-inch (1 cm) of headspace. Cover with lids, and let cool on the counter.

Once cooled, place in fridge and let sit for 2-3 days, though beans can be eaten after 24 hours (but I prefer mine a bit brinier).

Use Pickled Green Beans as a garnish in Bloody Mary Cocktail!

Keep in fridge and continue eating, serving them with Caesars, in salads, or as part of a pickle and cheese platter with some bread.

How else to use quick pickled green beans?