Pickled Green Beans

2 quarts

Fresh and pickled green beans offsets the richness of meats and sauces, and jogs the taste buds awake with each tangy, crunchy, salty bite.


  • 2 pounds green beans, ends trimmed

  • 2 cups white-wine vinegar

  • 2 ¼ cups water

  • 3 tablespoons coarse salt

  • 1 teaspoon whole black peppercorns

  • ¾ teaspoon cayenne pepper

  • 2 garlic cloves, peeled

  • ¼ cup fresh dill


  1. Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside.

  2. Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks.

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