Quick Pickled Beans Recipe
Equipment
- Medium saucepan
- Tall jar(s) with lids
Ingredients
- 1 lb green beans, trimmed, washed and dried
- 1 1/2 cups water
- 1 1/3 cups white distilled vinegar
- 2 1/2 tbsp granulated sugar
- 2 tsp kosher salt
- 1 1/2 tsp mustard seeds (toasted)
- 1 tsp black peppercorns (toasted)
- 6 Dill sprigs
- 25-35 drops Hedessent Garlic Flavour
- 6-8 drops Hedessent Chili Hot Flavour
Instructions
- In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds and peppercorns over medium heat and bring to a boil. Cook until sugar and salt is dissolved. Add green beans and cook until slightly tender, about 2 minutes.
- Remove beans to a large plate to cool slightly. Tightly arrange in a bundle with dill leaves to tightly fit into a jar with available space on top. Ladle the brining mixture into the jar followed by any remaining beans. Pour enough brine to cover the green beans.
- Let the liquid cool slightly before adding Hedessent Garlic Flavour and Hedessent Chili Hot Flavour. Let cool before covering. Refrigerate at least 24 hours and two days for the best flavour.
Notes
Pro Tip #1:
Toast the mustard seeds and peppercorns in a small skillet over medium-low heat until fragrant and the seeds begin to pop, about 3 minutes. Pro Tip #2:
Enjoy leftover pickled green beans in a three-bean salad, pasta salad, or on a charcuterie board. Note: Despite the amount of salt used for making the brine, the beans don’t absorb all of it and won’t come out overly salty.
Toast the mustard seeds and peppercorns in a small skillet over medium-low heat until fragrant and the seeds begin to pop, about 3 minutes. Pro Tip #2:
Enjoy leftover pickled green beans in a three-bean salad, pasta salad, or on a charcuterie board. Note: Despite the amount of salt used for making the brine, the beans don’t absorb all of it and won’t come out overly salty.