Cucumbers are the classic for pickling, but have you tried pickled green beans? One taste of these crunchy delights, and you’ll be sure to make them every season.
Intredients
- Leftover pickle jar with brine
- 1–2 handfuls of fresh green beans
- 2–3 garlic cloves, peeled
- 1 small jalapeño, sliced (optional, for heat)
Instructions
- Throw in some blanched green beans, a few cloves of garlic and some sliced jalapeños.
- Close the lid tightly and refrigerate for 5 days to let the flavors develop.
- Once they’ve pickled, enjoy straight from the jar or add to salads and snack boards!