Homemade vegetable pickles
Uncooked string beans
½ pound(s), trimmed
2 oz, (about 1/4 cup)
5 medium, cut into sticks
12 medium, halved
Distilled white vinegar
2 large clove(s), (2-3 large), peeled and halved (optional)
- Bring large pot of water to boil. Add green beans, carrots, and radishes; cook just until tender, 2–3 minutes. Drain in colander; rinse under cold water to stop cooking. Drain again. Pack vegetables into 2 (1-quart) or 4 (1-pint) sterilized mason jars, dividing evenly.
- Combine vinegar, water, sugar, pickling spices, salt, and garlic (if using) in medium saucepan. Cook over medium heat, stirring occasionally, until sugar and salt are dissolved. Ladle mixture evenly into sterilized jars. Let cool; seal jars and refrigerate at least 1 day or up to 1 month.
- Per serving: 1/2 cup drained pickles