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August 13, 2014

Dill pickled green beans {vegan, gluten-free}

Dill pickled green beans, easy to make, great for snacks.

To be honest, I'm not one of those people who believes that pickling makes all foods taste better. Pickled cauliflower is still cauliflower, and you know how I feel about that. Pickled beets, pickled eggs, pickled carrots: not my thing. However, give me a good cucumber dill pickle, and I will be your best friend forever. When I found some just-picked green beans at a local farm stand, along with some perfect little Kirby cukes, I thought, "why not?" I made a basic pickling brine and divided it between two mixing bowls, one for cucumbers and the other for beans. With only 24 hours in the brine, the beans remained crisp and crunchy, every bit as good as the raw green beans I love to nibble for a low-calorie snack. Eat these pickled beans straight from the jar, or serve alongside a drippy cheeseburger at your next cookout.

Dill pickled green beans, mild and crunchy.

Dill pickled green beans

From the pantry, you'll need: garlic, dill, pickling spice, white vinegar, kosher salt.

Makes 1 pint jar of beans.

Ingredients

1 lb green beans, ends trimmed
1 large clove garlic
Big hunk of fresh dill weed (approximately 1/4 cup)
1 generous tsp pickling spice blend
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water

Directions

Wash the beans. Smash the unpeeled garlic (no need to peel it). Place beans, garlic, dill, and pickling spice in a large bowl.

In a deep sauce pan, stir together the kosher salt, white vinegar and water. Bring to a boil, and boil for 2 minutes. Pour the hot liquid over the beans, and weight down with a plate and something to keep the beans submerged. Leave on the counter for 24 hours.

The beans will be ready to eat right away. Or, pack the beans in a wide mouth mason jar, and fill with the brine to cover, leaving at least half an inch from the top. Use a plastic top for the jar, if possible. Refrigerate up to 3 weeks.

[Printer-friendly recipe.]


More reasons to buy extra green beans at the farm stand:
Green beans with lemon-dill yogurt sauce
Spicy green beans with ginger and garlic
Tofu and green bean stir-fry with spicy peanut sauce
Roasted green beans and potatoes with creamy sesame dressing

Other recipes that use these pantry ingredients:
Garlic dill pickles, from The Kitchn
Easy pickled carrots, from David Lebovitz
Daikon and carrot pickles, from Viet World Kitchen
Quick pickled zucchini, from 101 Recipes
Small batch pickled green tomatoes, from Food in Jars

Dill pickled green beans, a quick and easy snack.

Comments

Thanks, Lydia! I love pickles, and will definitely try these. I have been experimenting with pickling everything! Eggplant (too bitter), carrots, green beans, (yum), onions (great for burgers and sandwiches), even small heritage tomatoes (good - I need to try them in a few days when the brine has seeped in more). My newest idea: pickled salad! Green beans, heritage tomatoes, onions, cucumbers - it looks beautiful with all the veggies floating in seeded brine.

Judy, I love the idea of a pickled salad, especially with ripe tomatoes. I'd skip the onions, because I'm not an uncooked onion gal, but the rest sounds great to me.

I love this idea. I agree with you that some things are not mean to be pickled, but pickled beans sounds awesome!

Kalyn, these are such a good nibbling snack. One or two beans is all it takes!

This is such a wonderful way to use. I am always tempted by your work, having such a new ideas for pickles is awesome,

This recipe is easy to make, Gonna Make it.

Thanks for Sharing :)

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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