Description
A simple and tangy pickled green bean recipe that keeps well in the refrigerator.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons pickling salt
- 4 cloves garlic, peeled
- 1 teaspoon red pepper flakes
- 1 tablespoon dill seed
Instructions
- Wash and trim the green beans.
- Combine vinegar, water, and pickling salt in a pot. Bring to a boil.
- Pack the green beans into clean jars.
- Add garlic, red pepper flakes, and dill seed to each jar.
- Pour the hot brine over the beans, leaving 1/2 inch headspace.
- Seal the jars and let cool to room temperature.
- Refrigerate for at least 24 hours before eating.
Notes
- Use fresh, firm green beans.
- Adjust red pepper flakes for more or less heat.
- Keeps for up to 3 months in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg