Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Quick-Pickled Garlic-Dill Green Beans
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- Level: Easy
- Total: 6 hr 35 min (includes chilling time)
- Active: 5 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 235 mg
These quick-pickled green beans are the ideal solution to a bounty of beans. They are a perfectly crisp and cool accompaniment to a sandwich in the hot summer and make a vibrant addition to a charcuterie board during the holidays.
- Level: Easy
- Total: 6 hr 35 min (includes chilling time)
- Active: 5 min
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 235 mg
Ingredients
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Directions
Special equipment:
a 1-quart jar- Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
- Add the vinegar, sugar and garlic and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
- Pack the green beans and dill into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine).
- Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.
