Eva Kolenko
Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.
Recipe information
Yield
Makes 2 quarts
Ingredients
1½
pounds green beans, trimmed
1
lemon, thinly sliced, seeds removed
4
chiles de árbol (optional)
4
garlic cloves, smashed
1
cup distilled white vinegar
2
tablespoons kosher salt
2
teaspoons sugar
1
teaspoon crushed red pepper flakes
Special Equipment:
Two 1-qt. canning jars with lids
Need to make a substitution?
Preparation
Step 1
Divide green beans, lemon, chiles, if desired, and garlic between jars.
Step 2
Bring vinegar, salt, sugar, red pepper flakes, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
Step 3
Do Ahead: Green beans can be pickled 2 months ahead. Keep chilled.
Nutrition Per Serving
For 32 servings (about 1/4 cup each): Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 360