Pickled Green Beans

pickled green beans.jpeg

Photo attribution: 

Danielle Boulé
Pickled Green Beans
Budget-friendly recipe
14

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.

What You'll Need

  • Knife
  • Jars with tight fitting lids
  • Medium saucepan
  • Large pot

Directions

  1. Sterilize jars with rings and lids using boiling water.
  2. Trim grim beans.
  3. In your saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat.
  4. Meanwhile, pack green beans, a sprig of dill, and pinch of red pepper flakes into jars.
  5. Ladle or pour the boiling brine into the jars, filling to within 1/4 inch of the tops.
  6. 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.
  7. 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.

Stay Healthy and Waste Less (Virtual Class #11) Pickling Two Ways

Nutrition Info and more

Serving size:
½
cup
Total calories:
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
Attribution

Cooking Environment: 

TextEmail   SharePrint