Quick Pickled Green Beans

“These fast pickles don’t have the same shelf life as a jarred version, but deliver delicious flavour and last a few weeks in the fridge”

Difficulty

Intermediate

Yield

2 cups

Ingredients

2 cups green beans, trimmed1 cup water2 cups apple cider vinegar1/2 cup sugar2 teaspoons kosher salt2 cloves garlic, lightly crushed1 teaspoon mustard seeds1/2 teaspoon black peppercorns1/4 teaspoon red pepper flakes1 - 2 sprigs fresh dill

Equipment

Mixing bowls of various sizesChef's knifeCutting boardMeasuring spoonsSpatulaSmall potDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Trim the ends of the green beans. Measure all remaining ingredients.

In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a simmer, stirring until sugar and salt dissolve.

Pour the hot brine over the beans until fully submerged. Let cool to room temperature. Cover and refrigerate for at least 1 hour before using.