Pickled Green Beans
Pickled green beans are easy to make, and a delicious for a snack, or addition to a picnic spread. These ones are quick pickled, so they come together in about 30 minutes, and only take a few days until they are ready!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Place the green beans, dill, garlic, and jalapeno into 2 16 oz jars.
- Combine the water, vingar, sea salt, and sugar in a sauce pan and bring to a boil.
- Remove the sauce pan from heat, and pour the brine over the green beans in the jars, to cover the beans.
- Place the lids on the jars and let cool to room temperature, then refrigerate for 3 days before enjoying!
Beans keep for up to 1 month refrigerated.
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- Allergen Friendly
- Heart Healthy
- Side Dish