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Quick & Easy: No need to get in a pickle over making pickles


¾ cup white balsamic or cider vinegar

⅓ cup sugar

1 tsp. salt

1 large shallot, sliced

½ tsp. allspice

½ tsp. ground black pepper

Pinch red pepper flakes

1 tsp. yellow mustard seeds, lightly crushed

¼ tsp. dill seeds, lightly crushed

1 lb. green beans, trimmed

In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to five days.

Makes four servings.

Notes: Serve on sandwiches or burgers, alongside barbecue, or in green salads and pasta salads. Try this recipe with other vegetables, like carrots or cauliflower.

— Alison Ladman

Associated Press


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