Garlicky, snappy, crisp, gently spicy, and utterly perfect, these Pickled Green Beans are incomparable when chilled and nibbled on straight from the refrigerator on a hot day. It's like a cucumber pickle in flavour but with a crunch times a million.
Ingredients
2poundsfresh green beansends and strings removed
2 1/2cupsapple cider vinegar
2 1/2cupswater
1/4cupkosher salt
2tablespoonsraw sugarcan substitute granulated white sugar if necessary
Additional Ingredients Per Pint:
1dill head or 2 teaspoons whole dill seed
2clovesgarlicpeeled
1/2teaspoonblack peppercorns
1/2teaspoonmustard seednot ground mustard
1/2teaspooncrushed red pepper flakes
1/4teaspooncoriander seedsnot ground coriander
Instructions
Trim the green beans so they are of a height to reach within 1/2-inch of the tops of the jars. Load each jar with the additional per-jar ingredients and pile the trimmed beans in over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the green beans in the jars to within 1/4-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes in a boiling water bath. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don't seal, refrigerate immediately after processing. Let the pickled beans sit for 2 to 3 weeks before cracking open and eating!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.