Pickles are my favorite thing and green beans are my second favorite thing. Basically, these pickled green beans are all I’ve ever wanted in life. They make the perfect finger food to serve at your southern-inspired picnic or cookout. They’re spicy, sweet, crunchy and so good you won’t be able to stop yourself from walking back to the table to get another and another. Good thing this recipe will feed a crowd!
Serves: 6 to 8
1 lb (450 g) fresh green beans, cleaned and trimmed
1 cup (240 ml) distilled white vinegar
1 cup (240 ml) apple cider vinegar
1 tbsp (12 g) vegan sugar
1 tsp salt
2 cloves garlic, smashed
½ tsp red pepper flakes
1 tbsp (3 g) coarsely chopped fresh dill
1 tbsp (3 g) coarsely chopped fresh chives
Snap any large green beans in half. Leave any smaller ones whole. Place the green beans in a heatproof container.
In a small saucepan over medium heat, combine the distilled white vinegar, apple cider vinegar, sugar, salt, garlic, red pepper flakes, dill and chives. Bring the mixture to a simmer and stir just until the sugar and salt dissolve, 1 to 2 minutes.
Remove the saucepan from the heat and immediately pour the pickling liquid over the green beans.
Stir the green beans and make sure they are submerged in the liquid. (If the container is shallow and doesn’t allow them to be submerged, stir them every few hours.)
Let the green beans cool to room temperature. Transfer them to the fridge to chill for at least 8 hours before serving.
The green beans will keep for about 2 weeks, covered, in the fridge.
Hot Tip: You can use this method to make any pickled veggies you want!