Quick Pickled Beans with Garlic and Dill

Recipe courtesy of Inspired.ca

You won't have to wait long for these simple pickles – an overnight stint in the fridge has them bursting with flavor, which will intensify the longer they sit (they will keep for up for four days). Be sure to use non-iodized or pickling salt, as iodized, or table salt can turn pickled foods dark and make the brine cloudy.

Ingredients:
2 garlic cloves, peeled
1 tbsp pickling spice
5 sprigs fresh dill
1 red or green finger chili, sliced
1 lb green beans, trimmed
3 C water
2 C white vinegar
1 tbsp pickling salt
Method:
1. In a 5-cup canning jar (or 2 smaller 2-cup/500ml jars) or a heatproof glass container, place garlic cloves, pickling spice, dill and 3 to 8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.
2. In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 min.
3. Pour the hot brine into the jar, filling to about ¼ inch below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.
Tip – Swap the green beans for asparagus, small cauliflower florets, carrot sticks or cucumber spears.
This can be considered a free food if you use free vegetables.

Recipe courtesy of Inspired.ca