Recipe Variation: Refrigerator Pickled Green Beans

It finally feels like spring, because I have homemade pickles in the fridge!

This week has been about using up leftover crudites, something I’m never sad to have around the house. I decided to combine sliced cucumbers and blanched green beans for a jar of refrigerator pickles. The beans might be even better than the cucumbers. They’ve been great for snacking, and I’d love to throw a few in a Bloody Mary.

1 bunch green beans, blanched and then shocked in ice water. You can do a full jar of these, or use half cukes, like I did

3 garlic cloves, smashed

3 tbsp fresh dill, chopped

pepper, to taste

white vinegar

1 tbsp kosher or pickling salt.

Pack green beans, cukes if using, dill and garlic into a 3 cup mason jar. Pour white vinegar over the jar so that beans are half covered. Add some crushed black pepper. Refrigerate for an hour or two. Check on beans – if they are still uncovered, add enough water to cover them. Store in fridge.


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