We love this quick and easy recipe for semi-preserving the bounty of each season. You can vary the vegetable as well as the spices used but this one is a delicious classic that we can’t get enough of. A wonderfully healthy snack, or addition to salads, I find myself eating these out of the jar like candy!
For Cleanse, Gut and Refresh
Makes one quart mason jar, increase ingredients for larger batches
3 cups of salted water (for blanching)
1 quart of water (for the brine)
2 tablespoons sea salt
one large handful green beans
¼ cup apple cider vinegar
¼ cup fresh dill
10 black peppercorns
Bring about 3 cups of salted water (just add a pinch or two) to a simmer then blanch the green beans for 30 seconds.
Remove from the water and pour a continuous stream of cold water over them until fully chilled.
Make the brine by mixing the apple cider vinegar, salt and 1 quart of water together. Stir to dissolve the salt.
Place the blanched green beans into a quart mason jar, and pour the brine over them to cover completely.
Add the dill and peppercorns.
Cover and allow to stand for a few hours before serving.
Store in the fridge and consume within 3-4 days.