Quick pickled green beans

Name: Quick pickled green beans
Yield: 1 serving
Ingredients: For one litre jar:; 1.5 lb green beans; 3 small; dill; 3 cloves garlic; 2 teaspoon mustard seeds; 1 cups water; 2 cups white vinegar; 1 tablespoon pickling salt

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5

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Excellent

Course
Condiments
Cuisine
Russian

Quick pickled green beans

Ethan Patterson

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Quick pickled green beans are crisp green beans packed with fresh dill, garlic, hot red peppers, and mustard seeds, all soaked in a vinegar brine. They develop a balancing briny tang and mild heat after sitting in the fridge for a couple of days. This pickled snack or condiment offers a lively, crunchy addition to salads, cheese platters, or as a zesty side alongside dishes like Caesars.

Description

The Quick pickled green beans recipe uses fresh green beans trimmed to jar-friendly lengths, layered with aromatic dill, garlic cloves, dried hot red peppers, and mustard seeds. A hot vinegar and salt brine is simmered and poured over the beans, which are then sealed and cooled. Refrigeration intensifies their flavor over two to three days but they may be enjoyed after just 24 hours depending on preference.

The resulting pickled beans retain a satisfying crunch, carrying the sharp acidity of vinegar and a complementary heat from the peppers and mustard seeds. Dill and garlic add herbal and pungent depth to the brine, enriching these pickles beyond basic preservation.

This preparation is versatile, providing a bright, crisp side useful for adding texture and acidity to salads or alongside rich or savory foods. They also work well on platters with cheese and bread for casual snacking or entertaining.

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Ingredients

For one litre jar:
1.5 lb green beans
3 small dried hot red peppers
dill two large bunches, fresh
3 cloves garlic
2 teaspoon mustard seeds 18 mL
1 cups water
2 cups white vinegar
1 tablespoon pickling salt

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Instructions

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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.