Tangy and fresh, these quick pickled green beans are packed with flavor and crunch. A satisfying snack!
Instructions
- Wash green beans and slice to fit a 16 oz. wide mouth glass jar with tight fitting lid.
- In a small saucepan combine vinegar, water, and seasonings. Heat and stir occasionally, until salt and sugar is fully dissolved. Set brine aside to cool to room temperature.
- Blanch green beans in boiling water and then drop into an ice bath. Place into a jar with garlic cloves. Pour liquid mixture over top, cover with lid tightly and refrigerate immediately. Let beans sit in the refrigerator for 24-48 hours before eating.
- Store opened jars in the refrigerator and eat within 1-2 weeks.
Recipe Notes:
*Please note: Home canning is a great way to preserve produce, but it can be risky if not done correctly and safely. Home-canned vegetables are the most common cause of botulism outbreaks in the United States. Learn how you can preserve vegetables—as well as fruits, meats, seafood, and more—correctly and safely here.*
