Time: 3-5 days
Note that this recipe for pickled green beans can also work for cucumber spears, carrot sticks, or small cauliflower florets, and that it’s very easy to double, triple, or scale this to create as many jars as you need. These are the quintessential garnish for Bloody Mary’s, and a critical bit of acid bite for oily meats, sausages, or fowl. By all means, get experimental with other flavors like fresh ginger slices, jalapenos, cinnamon sticks, or black peppercorns, but dill – particularly its seed – is an essential pickle flavor.
- 1 large, whole, garlic clove, lightly crushed
- 1 tablespoon dill seed
- 1 teaspoon kosher salt
- 1 teaspoon dried chile flake (optional)
- One small bunch of fresh dill weed
- About ¾ of a pound of perfect green beans, washed and trimmed
- About 2 oz. each distilled white vinegar and water
In the bottom of pint-sized jar with a tight-fitting lid, place the garlic, dill seed, salt, and chile flake (is using). Lay the jar on its side, and add the fresh dill, standing up. Then, working to fit as many green beans as possible into the jar, stand them up in the jar next to one another snugly.
Fill the jar halfway with vinegar, and then top off the remainder with cold, fresh tap water. Cover tightly, shake gently to dissolve the salt, and refrigerate. In three to five days, you’ll have delicious pickles that will last for several months.
Makes 1 pint.