Saturday, May 30, 2020

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!

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