Pickled Green Beans with Dill and Fennel

Saucepan, Bowl, Jar/Container with Lid

10 minutes

15 minutes

American

Pickled Green Beans, Dill, Fennel, Quick Snack, Side Dish

Appetizer/Side Dish

Boiling/Pickling

Vegetarian/Vegan

1

200g green beans, trimmed and washed

1 teaspoon of dill weed

1 teaspoon of fennel seeds

2 tablespoons of white vinegar

2 tablespoons of olive oil

1 teaspoon of sugar

Salt and pepper to taste

In a medium saucepan, bring 2 cups of water to a boil. Add the green beans and cook for 3-4 minutes until they are tender but still crisp. Drain the beans and set aside.

In a small bowl, mix together the dill weed, fennel seeds, white vinegar, olive oil, sugar, salt and pepper until combined.

Place the cooked green beans in a jar or container with a lid and pour the pickling mixture over them. Make sure all the beans are covered in the mixture.

Seal the jar or container and place it in the refrigerator for at least 4 hours before serving. The pickled green beans will keep in the refrigerator for up to one week.

Calories – 100; Fat – 0g; Carbohydrates – 10g; Protein – 2g

Enjoy this easy-to-make recipe for pickled green beans with dill and fennel! This quick snack or side dish is full of flavor and can be prepared in just 10 minutes! The pickling mixture adds an extra layer of flavor that will make your taste buds sing!

2

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