Quick pickled green beans

Name: Quick pickled green beans
Yield: 1 serving
Ingredients: For one litre jar:; 1.5 lb green beans; 3 small; 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

User Reviews

5.0

114 reviews

Excellent

Course
Condiments
Cuisine
Russian

Quick pickled green beans

Ethan Patterson

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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. Though these pickles will get better the longer they sit, they are perfectly ready in 48 hours - and safe to consume in 24.

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Ingredients

For one litre jar:
1.5 lb 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

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Instructions

Cut green beans equal lengths that will fit into your jars, discarding stem ends.
Into your jars, pack 1 head dill, cloves of garlic, mustard seeds and hot red peppers. Tightly pack in beans, cut side up. Top with another bunch of dill.
In a medium-sized saucepan, bring water, vinegar and salt to boil. As soon as they're boiling, reduce heat and simmer for 3 minutes.
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). Keep in fridge and continue eating, serving them with Caesars, in salads, or as part of a pickle and cheese platter with some bread.