These crisp and spicy quick pickled green beans are a fabulous summer treat.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Servings: 1jar
Ingredients
1poundgreen beans
1/2cupwhite vinegar
1/2cupapple cider vinegar
1/2cupwater
1/2tablespoonsugar
1/2tablespoonsalt
4sprigs fresh dill
1/2teaspoonblack peppercorns
1/4teaspoonred pepper flakes
4thin slices garlic
Instructions
Wash the beans and remove the stems. Cut to fit into your canning jar.
1 pound green beans
Blanch the green beans. Bring a pot of water to a boil. Once it is boiling vigorously add the beans and cook for one minute.
Drain the beans in a colander and then place them in ice water to cool.
To make the brine bring the white vinegar, cider vinegar, water, salt and sugar to a boil. Stir to make sure the salt and sugar dissolve. Then remove from the heat and let the brine cool.
1/2 cup white vinegar, 1/2 cup apple cider vinegar, 1/2 cup water, 1/2 tablespoon sugar, 1/2 tablespoon salt
Add the onion slices, garlic slices, peppercorns and red pepper flakes to a clean pint size mason jar. Add the cooled beans lengthwise along with a few sprigs of dill.
4 sprigs fresh dill, 1/2 teaspoon black peppercorns, 1/4 teaspoon red pepper flakes, 4 thin slices garlic
When the brine is cool pour it over top of the beans. Put a lid tightly on the jar. Refrigerate once the jar is at room temperature.
Let sit for about 4 days before eating. The dilly beans will keep in the refrigerator for 2 months.
Notes
This recipe was not designed for water bath canning.
If you don't want to blanch the beans you can skip that step and pour the brine over the beans while the brine is hot instead. The pickles won't be as crisp if you do this, but they will still be good.
This recipe makes one pint jar. You can easily double it if you'd like more beans.