Quick Pickled Green BeansBy Chatelaine
This article has not been rated yet.
2 1/2 cups
- 200 g green beans
- 3 fresh dill sprigs
- 1 1/2 cups white vinegar
- 1 cup granulated sugar
- Boil green beans in a pot of salted water for 4 min. Drain. Plunge into ice water until cold. Pat dry and then place in a glass bowl or jar along with dill.
- Combine vinegar and sugar in a small saucepan set over medium-high. Boil until sugar is dissolved, about 1 min.
- Pour vinegar mixture over beans. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.
Quick pickles have a shorter shelf life than traditional ones: three to five days in the refrigerator, max!