Quick Pickled Dilled Green Beans Recipe

by Carol Kicinski on June 3, 2014

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I used to think making pickles was something other people did – wise, earthy people who lived on idyllic farms in pastoral settings with huge farmhouse kitchens and time on their hands due to a simpler way of life. I wanted to be one of those people but sadly, my life is not simple, I don’t have a farm, a farmhouse kitchen, or any extra time on my hands. (Plus I seem to be “canning challenged” – past attempts at conventional canning have ended up with explosions, glass flying like shrapnel, and huge messes to contend with.)

And then I discovered the art of making quick pickles. I realized I didn’t have to be one of those envious people. I could make delicious pickles being exactly who I am and possessing exactly what I already have. It was then I started to pickle anything I could get my hands on.

Green beans are always easy to find and are a fun alternative to the standard cucumber pickles. They are great as a side, as a fancy addition to Nicoise Salad, and also pretty cool as a garnish in a Bloody Mary. I love to just snack on them!

Quick pickles like this will last up to a week refrigerated.

Recipe Notes: Since my Farmer’s market green beans and fresh dill from my garden are organic, I maintained the “organicness” by using Wholesome Sweeteners organic sugar, organic spices, and organic distilled white vinegar. Pickles I can feel so good about!

Gluten-Free-Quick-Pickels

Quick Pickled Dilled Green Beans Recipe

Ingredients

2 clean (1-quart) jars
1 pound green beans, trimmed
½ medium red onion, thinly sliced
½ cup fresh dill, chopped
3 cups water
3 cups distilled white vinegar
3 tablespoons Wholesome Sweeteners organic sugar
3 tablespoons salt
2 tablespoons coriander seeds
3 teaspoons black peppercorns

Directions

Layer the beans, onions and dill in each jar evenly.
In a large saucepan, bring water, vinegar, sugar, salt, coriander seeds and peppercorns to a boil. Stir to dissolve sugar and salt. Let cool completely and pour mixture evenly into each jar. Refrigerate for at least two hours before serving. Best when made 24 hours ahead.

Servings:

A gluten free recipe makes 2 quarts

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Need a quick meal?

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Categories:    Sides

{ 2 comments… read them below or add one }

Noreen Wemple August 14, 2015 at 1:02 pm

Can I use apple cider vinegar instead?

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Carol Kicinski August 19, 2015 at 10:42 am

Hi Noreen, Yes you abosultely can! xo, Carol

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