Farmers markets, grocery stores and gardens are abundant with fresh green beans in the summer. I grow a small patch in my raised bed garden and use them in stir fries, side dishes, blanch and freeze, and I also make a couple of pints of these pickled green beans.
They make a nice garnish on a salad, stir stick in a Blood Mary, or nice addition to a relish tray. These are quick and easy to make, then stored in the refrigerator.
This recipe is for a 1 pint jar, but can easily be doubled, tripled, or even made larger depending on your needs. These are not "canned," so must be stored in the refrigerator after making.
Pickled Green Beans
5 oz. green or wax beans
1 pint jar with lid
1 clove garlic, peeled and quartered
1 Tab. pickling spice
1 bay leaf
1 1/2 cups cider vinegar
1 Tab. sugar
1 tsp. salt
pinch of red pepper flakes, optional
Arrange beans in a pint jar, trimming to fit lengthwise leaving a half inch of empty space at top of the jar. Stuff garlic, spice and bay leaf around beans.
In a sauce pan, or in the microwave bring vinegar, sugar, and salt to a boil for 2 minutes. Pour the mixture over beans. Screw on the lid and let the jar set until cooled to room temperature. Refrigerate at least 2 days before eating.
Estimated cost: $1.00 or less per pint if purchasing beans. If using homegrown beans, next to nothing in cost!
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