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 teenager. 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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