| Prep: 30 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 35 | 0g | 0g | 7g |
| sugars | fibre | protein | salt |
| 4g | 2g | 1g | 392mg |
If someone told me as a child that I would grow to have a deep appreciation for Pickled Green Beans, I might have laughed them right out of the family kitchen. I used to associate ‘pickled’ with a tangy taste too harsh for my youthful palate. But now, I hold this humble, vinegary dish in high esteem, and with just one bite I think you’ll understand why.
Familiar to some as “Dilly Beans”, this vegetable forward recipe embodies the essence of quick preservation, rewarding you with a crunchy, zesty snack that not only serves as a brilliant companion to a myriad of dishes, but also packs substantial health benefits.
The New England-Irish Connection
Now, you may be wondering how a recipe for Pickled Green Beans has anything to do with a Boston-native who is deeply rooted in Irish traditions. While not a traditional Irish or New England dish, the process of pickling was a common preservation technique used by generations of my family. The pickling process, while lending unique flavors to the beans, also extends their shelf life significantly, allowing them to be enjoyed year-round.
A Healthy Snack with a Relish-able Taste
On the health front, green beans are superbly rich in vitamins A, C, and K, and are a very good source of dietary fiber. The pickling process uses vinegar which also has its own beneficial properties, including blood sugar control and weight management.
Due to their flavoursome versatility, Pickled Green Beans make an excellent addition to your plate. They’re a vibrant relish on the side of a corned beef and cabbage cook-up, a perfect partner to the humble New England clam chowder, or a tangy element in a crispy fish sandwich.
So while my engagement to Laura serves to meld New England and Ireland in a unique culinary fusion, the Pickled Green Bean recipe is our nod to the importance of preserving traditions – quite literally – in our forward-looking journey. It is also a big hit amongst our mini-taste tester, our baby boy. Whether it’s a savory snack or a sandwich spread, we hope Pickled Green Beans will delight your taste buds as much as they do ours!
What You’ll Need
- 1 pound of fresh green beans
- 3 cups of white vinegar
- 2 cups of water
- 2 tablespoons of pickling salt
- 1 tablespoon of sugar
- 4 cloves of garlic, peeled and sliced
- 2 teaspoons of dill seeds
- 1 teaspoon of red pepper flakes
- 6 fresh dill sprigs
- 6 clean pint-sized mason jars with lids and bands
Method
Step One
Begin by washing the green beans thoroughly. Trim the ends of the beans and set them aside.
Step Two
Combine the vinegar, water, pickling salt, and sugar in a large pot. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the salt and sugar.
Step Three
Once the brine starts boiling, reduce the heat to medium and let it simmer for about 10 minutes until the salt and sugar are completely dissolved.
Step Four
While the brine is simmering, divide the sliced garlic, dill seeds, red pepper flakes, and dill sprigs evenly among the six mason jars.
Step Five
Pack the trimmed green beans vertically into the jars, fitting them in tightly.
Step Six
Once the brine is ready, carefully pour it over the green beans in each jar, ensuring that the beans are fully covered but leaving about a half-inch of space at the top.
Step Seven
Wipe the rims of the jars clean, then place the lids on top and screw the bands tightly.
Step Eight
Process the jars in a boiling water canner for 10 minutes. Then remove them and let them cool at room temperature.
Step Nine
Once the jars are cooled, check to make sure the lids have sealed correctly. Then store them in a cool, dark place for at least one week before eating to allow the flavors to develop.
Step Ten
After a week, your pickled green beans are ready to be enjoyed! Remember to refrigerate any jars once they’ve been opened.
