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

Laura Zapalowski
Recipe by Cooking Light September 2015

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
1 day
Yield:
Serves 20 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

33 calories; fat 0.2g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 8g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 75mg; calcium 20mg.
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