Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther
Recipe from Cooking Light

A fresh alternative to pickled cukes, these crisp, crunchy treats make a zesty summer snack, garnish for a Bloody Mary, or condiment in a sandwich or salad. These picked green beans are easy to prepare and will keep up to a week in the refrigerator.

 

Ingredients

  • 1/4 cup chopped fresh dill
  • 1/2 pound green beans, trimmed
  • 1 cup white wine vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pickling spice
  • 1 garlic clove, peeled

Preparation

Hands On: 10 Minutes
Total: 2 Hours, 10 Minutes

  1. 1. Combine dill and green beans in a medium bowl.
  2. 2. Combine vinegar and the remaining ingredients in a small saucepan. Bring to a boil, and cook 1 minute or until sugar and salt dissolve. Pour over bean mixture. Let stand 2 hours. Drain or serve with a slotted spoon.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,
June 2012