Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Stying: Helen Crowther
Hands-on Time
10 Mins
Total Time
2 Hours 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.

 

How to Make It

Step 1

Combine dill and green beans in a medium bowl.

Step 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.

Chef'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.

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