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Quick Pickled Dilly Green Beans

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther
Hands-on time 10 mins
Total time 2 hrs, 10 mins
Yield Serves 12 (serving size: about 1/3 cup)
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

Nutrition 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

How to Make It

  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.

Cook's 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.