Preserve your fresh produce -- make these easy refrigerator pickled beans. They're easy to make, maintain their crispness, and don't require a water bath process.
Fill a large stock pot with about a gallon of water and bring to a boil.
Meanwhile, wash and trim the ends from beans.
3 pounds green beans
When the water comes to a boil, drop the beans into the pot and cook 8-10 minutes, until crisp but tender.
Drain in a colander and rinse with cold water to halt the cooking process.
Pack beans into glass jars, snug but not too snug (you'll fill 3-4 pint jars, depending on how tightly you pack the beans).
Divide the dill and garlic between the jars.
8 sprigs fresh dill, 4 cloves garlic
Bring the remaining ingredients to a boil. Using a canning funnel, pour liquid over the beans. Use a butter knife to release any air bubbles. Make sure beans are completely submerged.
2 cups water, 2 cups apple cider or white wine vinegar, 4 teaspoons granulated organic cane sugar, 2 tablespoons sea salt, 1 teaspoon red pepper flakes
Secure the lid; refrigerate for at least a week before serving.
Notes
If you do not have fresh dill, you can substitute 2 tablespoons dried dill weed, divided evenly between the jars.
You do not need to use canning jars for these quick pickled beans as they aren't processed to be shelf stable. This is a great time to reuse your upcycled glass jars!
My recipe is adapted from one found in Kids and Grandparents: An Activity Book.