Quick Pickled Beans with Garlic & Dill

  • Prep Time 10 min
  • Total Time 24 h 0 min
  • Marinate Time 24 h 0 min
  • Makes: 4 cups (1 L)

Ingredients

  • 6 sprigs fresh dill
  • 2 cloves garlic, peeled
  • 1 red or green finger chili, thinly sliced
  • 1 tbsp pickling spice 15 mL
  • 1 lb green beans, trimmed 500 g
  • 2 cups white vinegar 500 mL
  • 1 tbsp pickling or kosher salt 15 mL

Directions

  • Step 1

    Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.

  • Step 2

    In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.

  • Step 3

    Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.

Tip

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

Nutrition Facts

  • Nutrition Description Per serving (4 beans):
  • Calories 10
  • Fat 0
  • Saturated Fat 0
  • Carbs 2 g
  • Sugar 1 g
  • Protein 0
  • Cholesterol 0
  • Fibre 0
  • Sodium 180 mg