Quick Pickled Beans With Garlic and Dill

Submitted by Chef mariajane

"You won't have to wait long for these pickles - a speedy overnight stint in the fridge has them bursting with classic dill flavour, which will intensify the longer they sit (they will keep for up to 4 days). Be sure to use non-iodized, or pickling salt, table salt can turn pickled foods dark and make the brine cloudy."

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 1 bottle

ingredients

• 2 garlic cloves, peeled
• 1 tablespoon pickling spices
• 5 sprigs dill
• 1 finger chili, sliced (red or green)
• 1 lb green beans, trimmed
• 2 cups water
• 2 cups white vinegar
• 1 tablespoon pickling salt

directions

1. In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
2. In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.
3. Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.