Quick Pickled Beans and Aspargus

• Vegan
• Gluten free

• Produce

  • 1/2 lb Asparagus
  • 1/2 tsp Dill, dried
  • 2 Garlic cloves, large
  • 1/2 lb Green beans

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/2 tsp Red pepper flakes
  • 2 tsp Sugar
  • 1 Tblsp. pickling spice

• Oils & Vinegars

  • 1 cup White vinegar

• Liquids

  • 1 cup Water

• Tools & Equipment

  • 2 Canning jars

Found on thruthebugsonmywindshield.com

Description

Ingredients

• ½ lb. Green Beans, trimmed to fit in a jar
• ½ lb. Asparagus, trimmed to fit in a jar
• 1 cup white Vinegar
• 1 cup Water
• 2 large Garlic Cloves, smashed
• 1 Tblsp. Pickling Spice
• 2 tsp. Sugar
• ½ tsp. Kosher Salt
• ½ tsp. Red Pepper Flakes
• ½ tsp. dried Dill, more if fresh
• 2 canning jars, I used pints

Directions

• Place beans and asparagus in canning jars. Work a smashed garlic clove into the middle of each jar.
• Combine all other ingredients in a medium-sized microwavable bowl and microwave for 90 seconds.
• Stir and microwave for another 90 seconds.
• Remove pickling solution from microwave and pour over the beans and asparagus in each jar. If you need a little more to fill up the jars, just add a little more water and vinegar.
• Screw on the lid and place in refrigerator for at least 4 days before eating. They will keep in the refrigerator for about a month.