Soooo sore….muscles aching…hard to stand…waddling like a penguin when I walk….all this pain for a perkier butt? Ok, deal!
I just started a 12 week intensive workout thingy. The goal? To whip myself into shape! ..Not that I am horribly out of shape, but no one has ever said to me “my, your muscles look muscly!” Well…would anyone ever say that? Probably only me.
Anyways, so I got home from intense workout day 2, and immediately dove for my jar of pickled green beans. (When I say dove, I mean waddled). Is this a good after work out snack? I have no idea. Was I craving the beans for the protein? Maybe. I think the more likely answer is, they were sitting on the counter staring at me when I got home.
This may look like a boring or odd snack, but if you are one of those people who love eating the pickle almost as much as the sandwich it came beside, this is the snack for you! The first time I made this, Andrew and I devoured the whole jar in just a few days. Sure you can use it as a side, a garnish, or sandwich topper, but I just left the jar on the counter, and popped it open and had a few every time I felt munchy. It’s gotta be better for a perkier butt than cookies, right?
Quick Pickled Beans:
A jar that is tall enough to fit your beans in, plus an extra inch to half an inch of space
Enough Green Beans to fill the jar (I’m talking packed)
1 clove of garlic
1.5 cups of White Vinegar
1.5 Cups Water
3 Tablespoons Salt
1 1/2 Teaspoons of Mustard Seed
9 Whole Peppercorns
Pinch or Two of Chili Flakes (optional)
*Warning! This method is for a quick pickle. I don’t use proper canning techniques. This is meant to be eaten over the next week, not stored in your basement for months. Ok? So don’t do that.
Prepare your beans by washing and removing the tops and tails if needed. The first time I made them was with my mom, and the beans we use were young and nice and didn’t have gnarly tough tails like these ones.
Bring the vinegar, water, and salt to boil in a pan. In the meantime, peel your garlic clove, but leave it whole. Now put the garlic, and the rest of your spices in the bottom of the jar. Now start putting your beans in. I find it easiest to lay the jar down, and pile them up until there is enough jammed in there for them to stand on their own.
Now pack in some more. Now you may have some odd sized beans and some sticking out like in the picture. You need about 1 inch to 1/2 inch of air the top of your jar, so any that stick out above that invisible line, pull out, chop in half, and stick the two halves back in.
If you forgot to add your spices before, no worries, shove them in now. Pour your boiling vinegar mix into the jar. Pour in enough so the vinegar covers all the beans, but that you still have 1/2 inch to 1 inch of air at the top of your jar. If your jar requires more vinegar, boil up some more as needed just making sure the ratios of vinegar to water to salt are kept the same. Close the jar up, and let it hang out.
The longer you leave them the pickleier they will get. Let them pickle for at least a day before you start snacking.