Quick Pickled Beans with Garlic and Dill

4 cups
Easy
Side Dishes
1 day

Characteristics

Nutritional Facts Per Serving

10
Calories
0 g
Protein
2 g
Carbs
0 g
fiber
Show all nutrition facts

Nutritional Facts

Per 4 beans
  • Amount For Serving % Daily Value
  • Calories 10
  • Lipides 0 g
    • Saturated fat  0 g
  • Cholesterol 0 mg
  • Sodium  180 mg
  • Carbs 2 g
    • fiber  0 g
    • Sugar  1 g
  • Protein 0 g

Ingredients

  • 6 sprigs fresh dill
  • 2 cloves garlic, peeled
  • 1 red or green finger chili, thinly sliced
  • 1 tbsp (15 mL) pickling spice
  • 1 lb (500 g) green beans, trimmed
  • 2 cups (500 mL) white vinegar
  • 1 tbsp (15mL) pickling or kosher salt

Method

  1. Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.
  2. In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.
  3. Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.

Tips

  • Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.

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