Pickled Green Beans

Father, programmer, hobbyist cook. I enjoy cooking and love to make delicious food for friends and family. I have multiple family members with food sensitivities so my recipes often eliminate conventional ingredients.

Refreshing alternative to ordinary pickles

4 32oz Mason jars

2 to 3 lbs Fresh green beans

Fresh dill, 2 to 3 sprigs per jar

Garlic cloves, 1 to 2 per jar

5 cups water

5 cups white vinegar

6 Tbsp Kosher salt

Remove ends of green beans. In a large pot, steam for 10 to 15 minutes until tender but crisp. Once done, remove from heat and either place in an ice bath or run under cold water until cooled.

While the beans are cooking, in another pot, mix the vinegar, water, and salt. Bring to a low boil and let boil for 10 minutes.

Place garlic in each jar. Pack each with green beans and 1 to 2 sprigs of dill and one sprig of dill on top.

Fill each jar with vinegar water. Place lid on tightly to seal but be careful as the hot vinegar water can make the jars hot to handle. Store in a cool, dry place for 7 days.

The cooking time for the green beans depends on how tender you like them. If you want them to be crunchy, the cooking time will be closer to 10 minutes and if you like them to be tender, close to 15 minutes.

Instead of whole garlic cloves, you can also use 1 teaspoon of minced garlic.

If you like spicy food, you can also add a sprinkle of red pepper flakes when you add the garlic.

Once opened, keep the jar in the refrigerator.

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