Pickled Green Beans, the Perfect Summer Snack, in 6 Easy Steps
It’s getting hotter outside & that means summer is on the way! And what better way to celebrate one of the best times of the year than using fresh produce! We have enjoyed exploring all the delights that the Fleming Fruit Stand has and stumbled upon fresh green beans several weeks ago, but we may have gone a little overboard in buying too many so we found a quick and easy way to enjoy them all summer by pickling them, without having to can them!
These will keep up to a month in the fridge and can be used for a snack, in salads or even in a Bloody Mary as a garnish!
4 qt size Mason jars with lids
2 lbs green beans
4 garlic gloves
2 tsp black peppercorns
1 tsp red pepper flakes
2 tsp coriander seeds
6 cups white vinegar
6 cups water
6 tbsp sea salt
1. In large pan stir together vinegar, water & salt. Bring to a boil, dissolving the salt.
2. In each jar place: 1 garlic clove, 2 sprigs of dill, ½ tsp peppercorns and ¼ tsp red pepper flakes and ½ tsp coriander seeds.
3. Pack green beans into the jars so they are standing on their ends.
4. Ladle the boiling brine into the jars, filling to within ½ inch of the tops.
5. Cool to room temperature & place lids on jars.
6. Store in refrigerator and eat within a month.
It’s best to allow the green beans to marinate in the fridge for a day or two before eating. We promise that this is one summer snack you will want to make again!
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