Pickled Green Beans
Pickling is a great way to keep seasonal vegetables on hand all year round. This simple recipe is really versatile—so it can be used for many different types of hearty produce, like okra, cucumbers, zucchini, and onions.
2 cups white vinegar
½ cup water
½ pound green beans
2 tablespoons salt
1 tablespoon cane sugar
1 teaspoon crushed red pepper
1 jalapeño, sliced
1. Place the green beans and jalapeños into one large glass jar or divide them among a few smaller jars.
2. Bring the water, vinegar, and salt to a boil. Then carefully transfer the boiling vinegar mixture into the jar(s) filled with string beans. Tightly secure the lid(s) and store in the fridge for up to 4 weeks.
Originally featured in 4 Ways to Preserve That Are Easier Than You Think