Pickled Green Beans

I wasn't too sure how these would turn out and the verdict... delicious! I will try to make these a few more times before summer ends to take advantage of the fresh green bean. I might try to add a little more heat next time just to take it to the next level, such as a jalapeno. Maybe not though because they were perfect, I'm just sad I only made one jar. They will only last a month in the fridge but chances are they probably won't even last that long in our fridge.

Pickled Green Beans      

Makes 1 pint
 

Pickled Green Beans

ingredients

• 1/2 lb green beans, trimmed
• 4 sprigs dill
• 1 large clove garlic, crushed
• 1 tbsp dill seed
• 1 tsp kosher salt
• 1 tsp crushed red pepper
• 1 cup distilled white vinegar

directions

1. Bring a large pot of water to a boil and season with salt. Cook the beans for 2 minutes and drain, transfer to a large bowl of ice water. Drain again and set aside.

2. Add the rest of the ingredients to a glass mason jar that has a tight fitting lid. Tilt the jar and add the green beans (cut side toward the bottom).

3. In a measuring cup combine the vinegar and 1 cup water, Pour over the beans and screw on the lids. Shake until the salt dissolves and the seasonings are scattered around. Let stand at room temp for 24 hours. Refrigerate for 3 days before eating and they will keep in fridge for 1 month.

We used these tasty beans on a hot dog in place of relish and they were incredible along with some freshly roasted slices of green chile... YUM!

Hot dogs with fresh Hatch Green Chile and pickled green beans

Enjoy!

This recipe was adapted from Rachael Ray.