Sweet and Hot Quick Pickled Green Beans

1. 1

   Place the beans in a heatproof container.

2. 2

   In a pot, heat the vinegar and 2 cups water to a simmer.

3. 3

   Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic.

4. 4

   Whisk until the salt and sugar dissolve.

5. 5

   Pour the liquid over the green beans.

6. 6

   Let cool, and then cover and place in the refrigerator.

7. 7

   Allow the beans to pickle 24 hours before using.

8. 8

   Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.