Quick Pickled Beans With Garlic And Dill

1. 1

   In a 5-cup canning jar or a heatproof glass container, place garlic cloves, pickling spice, dill and 3-8 slices of chili (depending on your taste). Add beans, standing upright. Set aside.

2. 2

   In a saucepan over medium heat, heat the water, vinegar and salt until the salt dissolves, about 5 minutes.

3. 3

   Pour the hot brine into the jar, filling to about 1/4 in,. below the rim. Close the jar firmly and refrigerate overnight or up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.