Quick Pickled Beans With Garlic and Dill |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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You won't have to wait long for these pickles - a speedy overnight stint in the fridge has them bursting with classic dill flavour, which will intensify the longer they sit (they will keep for up to 4 days). Be sure to use non-iodized, or pickling salt, table salt can turn pickled foods dark and make the brine cloudy. Ingredients:
2 garlic cloves, peeled |
1 tablespoon pickling spices |
5 sprigs dill |
1 finger chili, sliced (red or green) |
1 lb green beans, trimmed |
2 cups water |
2 cups white vinegar |
1 tablespoon pickling salt |
Directions:
1. In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
2. In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.
3. Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.
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