Pickled Green Beans
My current obsession is pickling. I want to pickle EVERYTHING! The Mindful Daddie and I made these pickled green beans one week into our 4-Week Clean Eating Cleanse. They sit for 3 weeks in the fridge before they are ready to enjoy, so our plan was to throw them into some spicy bloody mary’s as our reward for completing the cleanse. They are crisp, delicious, and totally worth the wait!! As I mentioned, they are perfect for bloody mary’s, but they are equally good by themselves as a snack.
- 2 1/2 pounds fresh green beans
- 2 1/2 cups distilled white vinegar
- 2 cups water
- 1/4 cup Himalayan pink salt
- 3 cloves garlic, peeled
- 1 bunch fresh dill
- 3/4 tsp red pepper flakes
- Jalapeno, sliced (optional)
Sterilize 6 jars (1/2 pint size) and lids. Keep jars hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Top green beans with 2 slices of jalapeno, if desired).
Remove garlic from the liquid and ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid (it should not move). Place in refrigerator and let ferment for 3 weeks before eating. Enjoy!