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
From the pantry, you'll need: garlic, dill, pickling spice, white vinegar, kosher salt.
Makes 1 pint jar of beans.
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
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.
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
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