Dill Pickled Green Beans
Makes 4 servings
Macros: 32cal, fat 0g, carbs 5g, protein 1g, fibre 1g
1 1/2 cups Green Beans (washed)
1/2 cup Fresh Dill (chopped)
1 Garlic (whole clove)
1 tsp Red Pepper Flakes
1 tsp Black Peppercorns
1 cup Apple Cider Vinegar
1/2 cup Water
1 tsp Sea Salt
Trim the ends from the green beans and cut them into equal lengths that will fit into a 500 mL mason jar.
Place the dill, garlic, red pepper flakes and peppercorns into the bottom of the jar. Turn the jar on it's side and tightly pack the beans in. Set jar aside.
In a medium sauce pan combine apple cider vinegar with water and sea salt. Bring to a boil. Once boiling, reduce to a simmer. Let simmer for 3 minutes.
Pour the brine into the jar with the beans. Cover with a lid and let cool. Transfer to the fridge and let sit for at least 24 hours before eating. Best flavour is usually after 2 weeks. These will keep in the fridge for at least 1 month. Enjoy!
Make it last: Can last up to 1 year if canned in a jar with a seal.
Make more: Double or triple the recipe to make more.
Less spicy: Leave out the red pepper flakes.