Nourish Northwest

Post by Olivia Martino Blodgett, Registered Dietitian and Owner

I mentioned in my last post that I don’t love green beans, but that’s what our garden is producing in abundance right now, so it’s my job to turn them into something that I will enjoy.  This quick pickled method is meant to be kept in the refrigerator and eaten relatively soon.  This is not a method for shelf stable canning, but if you are familiar with that process, you can do that as well.  Happy summer!

Quick Pickled Green Beans

recipe adapted from NY Times Cooking

INGREDIENTS

• 8 ounces green beans
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 2 teaspoons szechuan peppercorns (or black peppercorns)
• 4 sprigs fresh dill
• ½ cup white wine vinegar
• ½ cup apple cider vinegar
• ½ cup water
• 1 tablespoon cane sugar
• 1 teaspoon sea salt
• 2 large garlic cloves, quartered

PREPARATION

1. Rinse green beans and break off stem ends. 
2. Place coriander seeds, mustard seeds, and peppercorns in a quart jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
3. In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be 1/4 to 1/2 inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 1 month. For best results wait 2 days before eating.