Cold-Pickled Green Beans

These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they’re kept cold – if they last that long!

Step: 1

Stir the tarragon vinegar and water together in a bowl.

Step: 2

Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.

Step: 3

Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.

Per Serving: 7 calories; protein 0.4g; carbohydrates 1.6g; fat 0.1g; sodium 25.6mg.

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One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .