Quick Pickled Dilly Green Beans

Quick Pickled Dilly Green Beans Recipe
Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther
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.

 

Yield:

Serves 12 (serving size: about 1/3 cup)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 2 Hours, 10 Minutes

Nutritional Information

Calories 6
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 1.4 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 41 mg
Calcium 7 mg

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

1. Combine dill and green beans in a medium bowl.

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.

Note:

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
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