I was in the mood to try something new, so I asked a friend if she liked these and she started salivating. They don’t take nearly as much salt as dill pickles, and the green beans end up with a really light flavor compared to other pickles. I like them a lot and they’re part of my regular rotation now.
Ingredients
1 1/2 pounds green beans, washed, ends trimmed off, and just throw out the really little withered ones
2 cups white vinegar
2 cups water
1/4 cup kosher salt
8 cloves garlic
1 tablespoon black peppercorns
1/4 cup chopped dill
6 sprigs thyme
2 tablespoons red pepper flakes or 2 chopped serrano peppers, optional, if you like it spicy
Directions
Put the beans, garlic, pepper, dill, thyme, and optional spicy element into a quart mason jar.
In a small saucepan, mix the water, vinegar, and salt. Bring to a boil, stirring occasionally. Once it boils, all the salt should be dissolved; if not, keep stirring until it is, then pour the hot brine into the mason jar to fill it. Screw on the lid of the mason jar (maybe using potholders, because everything is going to be hot) and let cool 2-3 hours, then refrigerate.
They should stay good for up to a month in the fridge. Maybe longer, I’m not sure, I haven’t made them before, but they’re fantastic.
eatbensmeat 