Pickled Green Beans with DillSubmitted by: CHEF_MEG
IntroductionKeep summer's freshest green beans around a bit longer by making quick refrigerator pickles.
Keep summer's freshest green beans around a bit longer by making quick refrigerator pickles.
Basic Pickling Mix
8 ounces white wine vinegar
1/2 cup water
1 teaspoon kosher salt
1 tablespoon sugar
1/2 teaspoon mustard seeds
1 teaspoon fresh thyme, washed and chopped
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1 bay leaf
2 pounds green beans, fresh, washed and ends trimmed
1-2 sprigs of fresh dill
Bring a large pot of water to a boil.
Fill a large bowl with ice and water and set aside.
Boil the green beans for two minutes, then drain and immediately place them in the ice water to stop the cooking process. Once the beans are cool, remove them from the water and pat dry.
Place the beans in clean, dry canning jars. Place one sprig of dill into each jar.
Pour the pickling liquid over the beans, leaving 1/2 inch of space at the top of each jar. Place the lids on the jars. Cool to room temperature then refrigerate.
Use within 3 weeks. This is NOT a recipe intended for long-term storage or canning.
Serving Size: Makes 4 cups. 1/4 cup per serving.