|Nutritional Guidelines (per serving)|
These tasty pickles are ready to eat within 24 hours. They look especially attractive if you make them with a mix of green beans and yellow wax beans.
- 2 pounds green beans (or wax beans)
- 1 1/4 cups water
- 1/3 cup white wine (or cider vinegar)
- 1 1/2 tablespoons salt (kosher, sea, or other coarse non-iodized salt)
- 1 tablespoon honey
- 2 sprigs fresh dill leaves (or 1 teaspoon dried dillweed, divided)
- 2 small cloves garlic (peeled)
- 2 bay leaves
- 1 teaspoon whole mustard seeds (divided)
- 1/2 teaspoon whole cumin seeds (divided)
Wash the green beans. Snap or cut off the stem ends and tips. Trim all of the beans so that they will fit into pint jars with at least 1/2-inch head room between the top of the vegetables and the rims of the jars.
Divide the dill, garlic, bay leaves, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
Place one of the jars on its side. Start laying in the green beans. It's easier to get them to stay lined up straight if you slide them in sideways rather than loading an upright jar from above. Pack the green beans in so tightly that it is impossible to squeeze in even one more bean. If they are loosely packed they will float up out of the brine, and you want them to stay fully immersed in the brine during the pickling process.
Bring the water, vinegar, honey and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard. Pour the hot brine over the green beans and seasonings.
Tightly cover and store in the refrigerator.
Pickled green beans will be ready to eat in 24 hours, but will be even better if you can wait a week before serving them. They will keep in the refrigerator for up to 6 months but are best if eaten within 3 months. They are still safe to eat after 3 months, but the texture and flavor will not be as good.
Pickled green beans are great straight out of the jar, but they are also terrific used instead of the traditional celery stalk in bloody marys. They are also good chopped and added to grain-based salads, such as tabouleh.