Easy Pickled Green Beans
from ButterYum
makes 1 pint
Ingredients
6 ounces fresh green beans, washed and trimmed to fit in jar
1 clove garlic, peeled and cut into 4 wedges
1 dried bay leaf
1/2 teaspoon coriander seeds
1/4 teaspoon crushed red pepper flakes
8 whole black peppercorns
Pickling Liquid:
1/2 cup apple cider vinegar
1/2 cup white wine
1/2 cup water
1 tablespoon granulated sugar
1 teaspoon fine salt
Directions
In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.
In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.
Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.
Note
Keep refrigerated - unopened jars can be refrigerated for up to 6 months.
Fresh wax beans may be substituted.