Pickled Green Beans

The last few days have been pretty hot and so instead of cooking, I’m sticking to pickling!

To make this crunchy, sweet and sour snack take about 3/4 of a pound of fresh green beans and remove the ends.

Next, you need to make the brine. For this, put 1.5 cups of white vinegar into a sauce pan and add 1 cup of granulated sugar. Heat this at medium-high until the sugar dissolves.

To this liquid you can add your flavours. I like to add 1 tsp of fennel seeds and a small hand full of chopped fresh dill.  If you like spice you could also add some chili peppers and black peppercorns. Finally, stuff your beans into a clean mason jar and pour in your flavoured brine.

Fresh beans are quite hard so it will take some time for the flavours to infuse into the beans. Leave it in the fridge for at least a  full day before eating.  Refrigerated, the beans keep for up to 3 weeks.

Who ate it?

Husband- Tasty!

Son #1- Licked a bean.

Son #2- The tip of his tongue made contact for about 4 seconds with a bean. “SOUR!!!!” he declared.

Just a note:  Next time I’m going to try to use only the skinny beans. They were the easiest to eat and the tastiest.

-Mom on a veggie mission


6 thoughts on “Pickled Green Beans

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