Pickled String Beans

Hey everyone-it's green bean season, how about an easy refrigerator pickle! I picked what I had left in the garden and came into the house with about 30 string beans. This is a nice easy project, from picking to picture took about 20 minutes, and I used this recipe HERE as my guideline.

Notes:

• Pack your jar tight if you can, I had room for quite a few more string beans.
• They should stay pretty crunchy as the only heat they encounter is the brine.
• If you like Bloody Mary's or Martini's I hear they are a nice addition to the drink. (But only if you use the dill sprigs, I don't think folks want dill weed floating around their martini:@) 
• They are also a fun addition to a cheese and cracker tray!
• This recipe is for 1-2 pints, just increase it if you're making more pickles.
• It is important that these be stored in the fridge, they are not canned, simply marinated.

Refrigerator Pickled String Beans
**The original recipe calls for a 26-32oz jar, I just used one pint (16oz) jar.
1/2 lb string beans, trimmed (or as much will fit in a medium jar)-I could have easily used 40 beans.
1 C white vinegar - I used 1/2 C
1 C water - I used 1/2 C
2 garlic cloves, smashed - I used one
1 tsp yellow mustard seeds - I used 1/2 tsp
1/2 tsp whole peppercorns - I used 1/4 tsp
2 tsp sugar - I used 1 tsp
1/2 tsp salt - I used 1/4 tsp Kosher salt
1 bay leaf - yep
dash red pepper flakes - yep
3 sprigs fresh dill - I used 1 1/2 tsp dried dill weed

NOTE: This works for about a 26-32 ounce jar. For the larger end of that range, add some water and vinegar to the brine before microwaving to add volume.

1) Place string beans upright in a 32-ounce glass jar. Trim any ends that reach the top of the jar. Add in dill sprigs. In a perfect world I would have used the dill sprigs, I didn't have them and subbed dill weed.

2) Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.

3) Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar (50/50) until it is. Screw on the lid.

4) Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.

5) Pickles are ready after four days, and will last a month in the fridge.

Have a happy day:@)
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