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Pickled Green Beans
Budget-friendly recipe
This is a delicious way to preserve fresh green beans! Serve in salads, as a snack or substitute for a pickle in your sandwich or burger.
Ingredients
(optional)
What You'll Need
- Knife
- Jars with tight fitting lids
- Medium saucepan
- Large pot
Directions
-
Sterilize jars with rings and lids using boiling water.
-
Trim grim beans.
-
In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
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Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
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Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
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Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature.
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Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Info and more
Serving size:
Total calories:
½
cup
18
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
3 g
Protein:
<1 g
Fiber:
1.05 g
Sodium:
5 mg
Added Sugar:
<1g
