• 5servings
  • 1440minutes
  • 16calories

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Nutrition Info . . .

MineralsSelenium, Copper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) green beans , trimmed

  2. 3 cup(s) water

  3. 2 cup(s) distilled white vinegar

  4. 2 tablespoon(s) salt

  5. 1 tablespoon(s) pickling spice

  6. 1 teaspoon(s) whole black peppercorns

  7. 1/2 teaspoon(s) dried dill seed or 4 fresh dill seed heads

  8. 2 shallots , peeled and sliced, leaving root end intact

  9. 1 small fresh red chile pepper , quartered lengthwise

  10. 2 clove(s) garlic , peeled and sliced lengthwise

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Cook green beans until tender-crisp, 3 to 4 minutes. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.

  2. Meanwhile, combine 3 cups water, vinegar, salt, pickling spice, and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.

  3. Place dill seed (or dill seed heads), shallots, chile, and garlic in a 2-quart canning jar (or similar-size tempered glass or heatproof plastic container with a lid). Place the beans in the container. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid. Cool to room temperature. Cover and refrigerate for 1 day to marinate the beans.


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