Quick Pickled Green Beans
Oh, how I love these crunchy, tangy, quick green bean pickles! Luckily, they're so easy to make, we can make them on repeat.
Servings: 8
Ingredients
- 1 pound fresh green beans
- 2 sprigs of fresh dill
- 2 large garlic cloves sliced thin
- 1 teaspoon red pepper flakes OPTIONAL
- 1½ cups water
- 1½ cups white vinegar
- 1½ tablespoons kosher salt
- 1 tablespoon sugar
Instructions
- Wash the beans and trim the ends. Stand the beans in jars, packing them as tightly as possible. Place a sprig of dill in each jar and divide the garlic slices and red pepper flakes (if desired) between them.
- Combine the water, vinegar, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar. Pour the hot liquid over the beans and discard any extra brine.
- Seal the jars with lids and cool to room temperature before placing them in the refrigerator. Allow the beans to rest for at least 48 hours before eating, or store them for up to a month.
Nutrition
Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1319mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg