Description
Crisp, tangy, and spicy pickled green beans infused with garlic and dill for a zesty snack or side dish.
Ingredients
Units
Scale
- 1 lb (450 g) fresh green beans, trimmed
- 2 cups (480 ml) white vinegar (5% acidity)
- 1 cup (240 ml) water
- 2 tbsp pickling salt or kosher salt
- 4 cloves garlic, peeled and smashed
- 2 tsp dill seeds or 4 sprigs fresh dill
- 1 tsp red pepper flakes (adjust for heat)
- 1 tsp black peppercorns
- Optional: 1 small hot green chili, sliced
Instructions
- Wash and trim beans, then pack them vertically into a sterilized quart jar.
- Add garlic, dill seeds (or sprigs), peppercorns, red pepper flakes, and optional chili into the jar.
- In a saucepan, bring vinegar, water, and salt to a boil, stirring to dissolve salt.
- Pour the hot brine over beans in the jar, ensuring they’re fully submerged.
- Tap the jar gently to release air bubbles, top up with brine if needed, and seal with a lid.
- Let jar cool to room temperature (about 1 hour), then refrigerate.
- Let flavors develop for at least 48 hours before eating; wait 1 week for maximum flavor.
- Store in the refrigerator and enjoy within 2 months.
Notes
- Select fresh, crisp beans for best crunch.
- For milder spice, reduce red pepper flakes or omit chili.
- Use sterilized jars to prolong shelf life.
- After opening, keep refrigerated and consume within 2 months.
- Great on charcuterie boards or as a cocktail garnish.
Nutrition
- Serving Size: 3–4 beans (about 30 g)
- Calories: 5 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.2 g
- Cholesterol: 0 mg