There are few things I will shy away from when it comes to working in the kitchen. Alas, pickling has been one of them. I'm not sure why I have been under the impression this is such a daunting task. When I hear the word "pickling" or "canning" I instantly think of a day long process involving 123 mason jars, a whole lot of chopping and many trips down to the root cellar.
We don't have a root cellar. But if we did...
One day, as fate may have it, I was staring at a basket of green beans wondering how on earth I was ever going to use them all up. While brainstorming some ways to use green beans, I remembered snacking on these crunchy dill pickled green beans from a jar, which may or may not have been submerged in a tall, stiff Bloody Mary. They were so delicious! Could I make something like this without dedicating an entire day to canning?
Well, turns out I can and I did. Now you can too! All you need is a sterilized 500 mL mason jar with a lid and 7 basic ingredients you probably already have kicking around.
But before we get to the recipe, let's talk about some fun facts that make these dill pickled beans even more delicious. Green beans are an excellent source of vitamin K, manganese, vitamin C, dietary fibre, folate, and vitamin B2.
We're using apple cider vinegar to pickle these green beans, which has a ton of health benefits on its own. Be sure to choose an all-natural vinegar and avoid those containing synthetic ethanol, which comes from natural gas and petroleum products. No bueno.
These beans make great salad toppers or work beautifully as a crunchy snack alone. Ready? Let's get picklin'!
Spicy Dill Pickled Green Beans
Yields 1 jar of pickled beans
- 1.5 cups green beans (washed and trimmed)
- 1/2 cup fresh dill (chopped)
- 1 garlic clove
- 1 tsp red pepper flakes (optional)
- 1 tsp black peppercorns
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 tsp sea salt
- Trim the ends from the green beans and cut them into equal lengths that will fit into a 500 mL mason jar.
- Place the dill, garlic, red pepper flakes and peppercorns into the bottom of the jar. Turn the jar on it’s side and tightly pack the beans in. Set jar aside.
- In a medium sauce pan combine apple cider vinegar with water and sea salt. Bring to a boil. Once boiling, reduce to a simmer. Let simmer for 3 minutes.
- Pour the vinegar into the jar with the beans. Cover with a lid and let cool. Transfer to the fridge and let sit for at least 24 hours before eating. Flavour will intensify over time. Enjoy!
Do you do any end-of-summer canning or pickling? Leave us your tips in the comments below!