Pickled Yellow Beans
Super easy and so darn tasty, these Pickled Yellow Beans will keep for weeks in your fridge! Perfect with burgers, on a snack board, or just for nibbling, add a pop of color and flavor to your next meal!
Servings: 4 servings
Calories: 42kcal
Ingredients
- ½ - ¾ pounds yellow beans stem ends trimmed
- 1 cup vinegar white or apple cider vinegar
- 1 cup water
- 2 teaspoons sugar
- 2 cloves garlic peeled but left whole
- 1 teaspoon kosher salt
- 3 sprigs fresh dill
- red onion 1-2 slices
- black peppercorns a pinch
- red pepper flakes a pinch
Instructions
- Make the brine by combining the vinegar, water, sugar, salt, and garlic cloves in a small saucepan and heat to a boil. Stir until the sugar dissolves. Set this aside to cool.
- Wash the beans and remove the stem ends but leave the other tip on.
- Fill a 16-18 ounce mason jar with the yellow beans, arranging them so they are snug but not tightly packed. Trim the beans as necessary to close the lid securely.
- Trim the stem ends of the beans to fit into the jar with about 1/3-inch of headroom.
- Blanch the beans for 2 minutes in rapidly boiling salted water, then remove and rinse under cold water until cold to the touch.
- Add the beans to the jar along with the peppercorns, sliced onions, fresh dill, and red pepper flakes.
- Pour the cooled brine into the jar, ensuring the beans are fully covered.
- Store in the fridge for at least 1-2 days until they're properly pickled.
Notes
Chef Jenn's Tips
- For the best flavor, let the beans pickle in the fridge for at least two days before eating.
- The snug fit of beans in the jar helps them stay submerged in the brine.
- Adjust the amount of red pepper flakes based on your preference for spiciness.
Nutrition
Serving: 0.25cups | Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Sodium: 589mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg