Quick Pickled Green Beans

Quick Pickled Green Beans

Details

Prep Time:  10 minutes
Cook Time:  5 minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  8 Makes Jars

Rating:
[Total: 1   Average: 5/5]

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
  1. 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.
  2. 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.
  3. Makes 2 Jars
  4. Serves 8
  5. Prep Time: 10 Minutes Cook Time: 5 Minutes Total Time: 15 Minutes
  6. "Work With What You Got!"
  7. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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