Ingredients
- ¾ cup distilled white vinegar
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 cloves garlic, smashed and peeled
- 1 tbsp black peppercorns
- 12 oz green beans, trimmed
- 2 - 3 sprigs fresh dill
Steps
- In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, and ¾ cup water. Heat on medium until sugar and salt dissolve, stirring occasionally. Remove from heat.
- Divide the green beans and dill sprigs between 2 jars. Cover with brine, adding additional water if needed to cover completely. Let cool at room temperature. Seal jars with lids and refrigerate at least 1 day and up to 3 weeks.
Tips
To make it easier to pack in the green beans, use a wide-mouth jar if possible.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- Vegan
- gluten free
- July/Aug 2020
- Wheat Free
- Lactose Free
- Egg Free
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