We’ve posted many different fruit preserving recipes in this newsletter over the years, but with the low-sugar trend emerging (and considering that beans are now in plentiful supply) perhaps it’s time for a vegetable preservation recipe. I found a few recipes for classic cucumber pickles, but just loved the simplicity of this one for beans. Enjoy as a healthy snack or add to salads, a summer platter, or serve alongside dips and crackers.
- 1.5 cups yellow beans (washed and trimmed) *You can also use green beans but they will turn yellow when pickled
- 1/2 cup fresh dill (chopped)
- 1 garlic clove
- 1 tsp red pepper flakes (optional)
- 1 tsp black peppercorns
- 1 cup Green Goddess organic apple cider vinegar
- 1/2 cup filtered water
- 1 tsp sea salt
Trim the ends from the beans and cut them into equal lengths that will fit into a sterilised 500ml mason jar
Place the dill, garlic, red pepper flakes and peppercorns into the bottom of the jar. Turn the jar on its side and tightly pack the beans in. Set jar aside
In a medium saucepan combine apple cider vinegar with water and sea salt. Bring to a boil. Once boiling, reduce to a simmer. Let simmer for 3 minutes
Pour the vinegar into the jar with the beans. Cover and let cool. Once cool seal with lid. Transfer to the fridge and let sit for at least 24 hours before eating. Flavour will intensify over time.