Cooks' note
Also try it with...Cucumbers, fennel, okra, cauliflower
Recipe information
Yield
Makes 2 quarts
Ingredients
For the brine:
1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
For the pickles:
1 1/2 pounds green beans, trimmed
1 lemon, thinly sliced, seeds removed
4 chiles de árbol (if desired)
4 smashed garlic cloves
Special equipment:
Two 1 quart canning jars with lids
Preparation
For the brine:
Step 1
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
For the pickles:
Step 2
Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol (if desired), and 4 smashed garlic cloves between jars.
Step 3
Dividing evenly, pour hot brine (see formula, left)—using 1 teaspoons crushed red pepper flakes for the spice—into jars and cover. Let cool, then chill.
Do Ahead
Step 4
Green beans can be pickled 2 months ahead. Keep chilled.
