This brine can be used for green or yellow beans, carrots, radishes or red onion.
Dilled Beans
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Servings
1 quart sized mason jar
The vegetables are raw so they will stay crunchy! They will last up to 2 months in the refrigerator, if you can stop eating them!
Ingredients
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1 tsp coriander seeds
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1 tsp mustard seeds
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1 tsp dill seeds
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1/4 tsp dried chili flakes
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1/4 tsp whole peppercorns
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8 oz green beans, stem end cut off
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4 sprigs fresh dill
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3/4 c vinegar (white or a combination of white and red)
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3/4 c water
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1 1/2 tbsp sugar
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1 1/2 tsp salt
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1 garlic clove, quartered
Filling
Brine
Directions
Place the spices in the bottom of the jar. Pack the green beans in as tightly as possible, placing the dill sprigs in between.
Boil the brine for 2 minutes. Pour over the beans, making sure they are totally covered. Tap the jar to remove bubbles. Place the lid on immediately. Let it cool and then refrigerate at least 4 days before eating.