Quick Pickled Beans with Garlic & Dill

Prep time: 5min
Total time: 25min
Serves 1
2 cloves
garlic, peeled
0
1 tbsp
Pickling Spice
15 mL
5 sprigs
fresh Dill
0
1
red or green finger chili, sliced
0
1 lb
green beans, trimmed
500 g
3 cups
water
750 mL
2 cups
White Vinegar
500 mL
1 tbsp
pickling salt
15 mL
calories
10
carbs
2 g
sodium
180 mg

Directions

  1. In a 5-cup (1.25 L) canning jar (or 2 smaller 2-cup/500 mL jars) or a heatproof glass container, place garlic cloves, pickling spice, dill and 3 to 8 slices of pepper (depending on your taste). Add beans, standing upright. Set aside.

  2. In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 min.

  3. Pour the hot brine into the jar, filling to about 1/4 in. (5 mm) below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.

Tip

Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.