Pickled Garlic Green Beans

Pickled vegetables are a traditional accompaniment to Italian cured meats, so our Estate Chef created these Pickled Garlic Green Beans just for our special charcuterie boards. These snappy pickled beans are as easy to make as they are flavorful and are already a staff favorite.

1 lb green beans, ends snipped
½ cup Round Pond Sauvignon Blanc White Wine Vinegar 
1 cup water
½ tsp red pepper flakes
10 each garlic cloves, peeled
1 tsp salt
½ tsp yellow mustard seed
6 juniper berries
4 dill sprigs
½ tsp coriander seed

Place beans into a canning jar, packing as tightly as possible. Combine the remaining ingredients in a bowl and mix until salt is dissolved. Pour the mixture over beans in the jar, making sure that beans are fully submerged.

Place the lid on the jar and allow the beans to marinate at least two days. Keep jar in the refrigerator for up to two months. Serve alongside a cheese and charcuterie board or as the perfect crunchy side for a melty grilled cheese or sandwich.


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