Love green beans? Love pickles? Green beans + pickling = magic
Makes 3 pint jars of pickled green beans
What you'll need:
1.5lbs green beans
1⅔ cups cider or rice-wine vinegar
1 cup water
⅓ cups granulated sugar
2⅓ tbsps kosher salt
1 bunch dill
1 garlic clove
Wash green beans and trim their ends off with scissors for maximum saturation of the brine.
Pack the green beans tightly into 1 pint jars. Leave about ½ inch of space in the jar above the beans.
Rinse the dill and chop it removing the stems and keeping the leaves.
Put aside, and make the brine.
Toast the whole peppercorns on a pan on high heat for two minutes.
Add the peppercorns, chopped dill, and whole garlic clove to the rest of the mixture in a pot and bring to a boil, stirring to ensure the salt and sugar dissolve.
Remove the garlic clove and pour the brine into the three green beans-filled jars so that they are full. Allow to sit and cool down for about one hour before putting the lids on.
Once at room temperature, tightly seal the jars and put in the fridge.
Eat after about one week for the best tasting pickled green beans. They can keep for about one month.