Details
Yields or Serves: 8 Makes Jars
Rating:
[Total: 1 Average: 5/5]
Tags: Beans, Canning, Cheese Platters, Dill, Garlic, Green Beans, Kosher Salt, Pastas, Pepper, Peppercorns, Pickling, Potato Salad, Quick Pickled Green Beans, Salt, Snacks, Sugar, Summer, Vinegar, Water, White Vinegar
To make it easier to pack in the green beans I like to use a wide-mouth jar if possible. I like to chop and toss these pickled bens into pastas or potato salads. They are a nice addition to a cheese platter or just eat them as a snack.
- 1/4 Cup Distilled White Vinegar
- 2 Tablespoons Sugar
- 1 Tablespoon Kosher Salt
- 2 Garlic Cloves (Smashed And Peeled)
- 1 Tablespoon Whole Peppercorns
- 1/4 Cup Water
- 12 Ounces Green Beans (Trimmed)
- 2 Sprigs Fresh Dill
- In medium-size pan combine vinegar, sugar, kosher salt, garlic, peppercorns, and water. Thurn heat to medium and cook 5 minutes until sugar and salt dissolve. Stir occasionally. Remove from heat.
- Dived green beans and dill sprigs between 2 jars. Cover with brine adding additional water if needed to cover completely. Let cool at room temperature. Seal jars with lids and refrigerate at least 1 day and up to 3 weeks.
- Makes 2 Jars
- Serves 8
- Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes
- "Work With What You Got!"
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