Green Bean Refrigerator Pickles

You don't need to be a expert canner to make veggie refrigerator pickles. No sterilizing, or sealing required. They are easy, and the rewards are huge. This is a basic template; you can use other veggies- a combination is great- carrot sticks, small cauliflower florets, chard stems, green onions, are just a few of our favorites. Feel free to adjust/alter spices to suit your taste!

Green beans, enough to fill a quart jar (trim ends, but leave whole)

2 cloves garlic, peeled and halved

3/4 c. white vinegar

1½ c. water

2 Tbsp. salt

2 Tbsp. raw, organic sugar

2 tsp. dill seeds

1/4 tsp. crushed red pepper flakes

Put the raw green beans into the quart jar.

Bring vinegar, water, salt and sugar to a boil in a saucepan, stirring to dissolve salt and sugar. Boil for 1 minute, then remove from heat and stir in dill seeds and pepper flakes. Pour over the beans and cool. Refrigerate for at least 2 weeks before eating. Keeps in the refrigerator for 1-2 months.

Recipe created or adapted by Liz Talley, Urban Graze

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