- Yields: 2 (1/2-pint) jars
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each jar
- 80 cal
- 0g fat (0g sat)
- 0mg chol
- 130mg sodium
- 19g carb
- 3g fiber
- 7g sugars
- 2g protein
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 cup apple cider vinegar
- 1 cup water
- 3 sprigs fresh dill
- 3 cloves garlic, peeled
- Red pepper flakes, black peppercorns, mustard seeds, dried hot peppers, etc., to taste (optional)
- 1/2 pound green or yellow wax beans - washed, trimmed and cut into jar-length pieces
Directions
In a stainless steel saucepan, combine salt, sugar, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Remove from the heat.
Place 1 sprig dill, 1 clove garlic and desired amount of spices into each jar. Pack beans into jars to within a generous 1/2-inch of the top of the jar. Ladle hot pickling liquid into the jar to cover beans.
Cool to room temperature and then store, covered, in the refrigerator. Allow green beans to marinate for 8 to 12 hours before enjoying. Eat within 1 month.
Special notes:
Jar Sterilizing Instructions: Wash jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.
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