Spicy Pickled Beans
Servings: 20 5-pint jars
Calories: 58kcal
Equipment
- 5 pint jars
Ingredients
- 4 lbs green beans trimmed both ends
- 4 ¼ cups white vinegar
- 4 cups water
- ¼ cup sea salt
- 2 tsp red pepper flakes
- 2 tbsp coriander seed
- 2 tbsp whole peppercorn
- ¼ cup honey
- 1 white onion sliced thinly
- 8 dill sprigs
Instructions
- Divide the ingredients into 5. Pack each clean pint-sized jar with beans, onion slices, and dill sprigs. Leave a ½ inch of space at the top of the jar for liquid. Add 1 tsp coriander, 1 tsp whole peppercorn and ½ tsp red pepper flakes. Set aside.
- In a medium-size pot heat the vinegar, water, until the mixture comes to a simmer and salt and honey dissolve.
- Pour the hot brine and fill the jar until everything is covered with brine.
- Close the lid tightly and refrigerate for 24 hours before eating.
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