Quick Pickled Green Beans
4
- Prep Time10 min
- Total Time15 min
- Makes2 1/2 cups
(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
If you have cucumbers and vinegar, you can have quick pickles in 15 minutes flat (plus an overnight in the fridge).
Ingredients
200 g green beans
3 fresh dill sprigs
1 1/2 cups white vinegar
1 cup granulated sugar
Instructions
Boil green beans in a pot of salted water for 4 min. Drain. Plunge into ice water until cold. Pat dry and then place in a glass bowl or jar along with dill.
Combine vinegar and sugar in a small saucepan set over medium-high. Boil until sugar is dissolved, about 1 min.
Pour vinegar mixture over beans. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.
Kitchen tip
Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!
Get more easy quick-pickle recipes—for grapes, beets, watermelon rind and more.
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