Quick Pickled Beans with Garlic & Dill
Prep Time
Makes
Cooking Mode
6 sprigs fresh dill
2 cloves garlic, peeled
1 red or green finger chili, thinly sliced
1 tbsp pickling spice
1 lb green beans, trimmed
2 cups white vinegar
1 tbsp pickling or kosher salt
6 sprigs fresh dill
2 cloves garlic, peeled
1 red or green finger chili, thinly sliced
1 tbsp pickling spice
1 lb green beans, trimmed
2 cups white vinegar
1 tbsp pickling or kosher salt
Directions
1Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.
2In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.
3Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.
Tips
1
Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.
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