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Quick Pickled Beans with Garlic & Dill
Makes Makes 4 Cups


Step 1
Into two 2-cup/500 mL canning jars, divide the dill sprigs, garlic, chili slices (2 to 4 slices per jar) and pickling spice (1 1/2 tsp/7 mL per jar). To stand beans upright, lay the jars on their sides while filling with beans. Trim if beans extend past rims. Alternatively, put all ingredients into one 5-cup (1.25 L ) canning jar. Stand jars upright; set aside.
Step 2
In saucepan over medium heat, simmer 3 cups (750 mL) water, plus the vinegar and salt. Simmer until salt dissolves, about 5 min.
Step 3
Pour the hot brine into the jars, filling to about 1/4 in. (5 mm) below the rims. Seal with lids. Cool to room temperature then chill 24 hr. before serving. Store in fridge up to 2 weeks.
Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.


6 sprigs fresh dill

2 cloves garlic, peeled

1 red or green finger chili, thinly sliced

1 tbsp (15 mL) pickling spice 

1 lb (500 g) green beans, trimmed 

2 cups (white vinegar 

1 tbsp (15 mL) pickling or kosher salt