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Sweet and Sour Pickled Green Beans

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 25 mins
Total time 26 hrs
Yield

Serves 20 (serving size: about 1/2 cup)

Packing these pickled green beans in small jars makes a great gift. You can even refrigerate them for up to 1 month! 

Ingredients

  • 4 quarts water
  • 1 tablespoon kosher salt
  • 2 pounds trimmed green beans
  • 1 cup sugar
  • 3 1/2 cups rice vinegar
  • 3 tablespoons mustard seeds
  • 8 garlic cloves, peeled
  • 8 red Fresno chiles, seeded and quartered lengthwise
  • 4 bay leaves
  • 3 fresh dill sprigs

Nutrition Information

  • calories 33
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 75 mg
  • calcium 20 mg

How to Make It

  1. Bring 4 quarts water and salt to a boil in a large saucepan. Add beans; cook 3 ­minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.

  2. Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil; cook 5 minutes. Combine beans and vinegar mixture in a large bowl. If necessary, place a heavy plate on beans to keep them submerged. Cool to room temperature. Refrigerate 24 hours before serving.