NOTE: Please see the updated recipe for blanching instructions – brighter, greener, happier green beans for all!
I love quick pickling. It is easy, fast, plenty of bang for your effort-buck!
These pickles are kosher for Passover if you use white wine vinegar, and you can tinker with the spices as you like. I like the beans to be crunchy, briny, and spicy. Use the larger measure of chili pepper for very spicy beans or the smaller amount for generous but not overwhelming heat.
Just look at them! Beautiful beans!
And there are plenty more in the fridge for snacking!
Inspired by this recipe for Quick Pickled Carrots.
- 1/2 - 1 lb Green Beans - trimmed, washed, and dried
- 1 cup white or wine vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon honey or sugar
- 1 bay leaf
- 2 cloves of garlic, lightly crushed and sliced in half
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon coriander seeds, toasted
- 1/2 - 1 teaspoon chili flakes
- 1 teaspoon dried dill or a spring of fresh dill for each jar
- Update 6/25/15: Place the green beans in a shallow, heat-safe dish (baking pan, heat-safe glass bowl, etc.) and cover with boiling water. After three minutes, drain the beans and rinse with cool water until completely cool. This step isn't truly necessary but it will improve the texture of the beans.
- Pack green beans into clean, warm jars. If you are using the fresh dill, pack it in along with the beans.
- Combine all other ingredients in a pot over medium high heat. Bring to a boil and stir to dissolve salt and honey or sugar.
- Carefully pour the brine over the green beans (if you have a canning funnel, now is the time to use it).
- Allow the jars to cool, then store them in the fridge.