It’s funny, not ha-ha funny but interesting funny, that I don’t care for cucumbers but I love pickles. There’s something about that briny sour flavor that changes them in a good way. Now I love green beans any which way so it’s only natural that pickled green beans would be a favorite of mine too. You won’t need any special equipment for these pickles and they are so easy to make you won’t get in a pickle making them, just eating them.
- Approximately 1 pound fresh green beans
- 2 cloves garlic, peeled but left whole
- 1 tsp red pepper flakes
- 1 tsp mustard seeds
- 2 fresh dill heads or 1 tsp dill seed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tbsp sea salt or kosher salt
- Cut the green beans to fit into 2 pint size canning jars. Stack the green beans into the jars leaving some room for the pickling liquid.
- Add 1/2 tsp red pepper flakes, 1/2 tsp mustard seeds, 1 dill head and 1 clove garlic into each jar.
- In a medium size sauce pan mix together the vinegar, water and salt.
- Bring to a boil and then pour over the beans up to 1/4 quarter inch of the top of the jar.
- Tighten the lids onto the jars and let cool at room temperature.
- Once cooled place the jars into the refrigerator. Let the green beans “pickle” at least 4 days before eating.
Makes 2 full pint sized jars.
Nutritional Information not available at this time.
Store pickles in the refrigerator. Pickles will keep up to 1 month.