Summer calls for lots of quick and light snacks like my Spicy Mint and Dill Quick Pickled Beans and Carrots. And a Big Southern Supper especially needs hors d’oeuvres that won’t overwhelm your guests, but rather whet their appetites. These unexpected Spicy Mint and Dill Quick Pickled Beans and Carrots accomplish just that. After all, you want to make sure everyone is not only up for truly enjoying the decadence of Seriously Good Extra Crispy Fried Chicken, but that they have room for the gorgeous Fresh Strawberry Pie with Rhubarb Curd. These Spicy Mint and Dill Quick Pickled Beans are just the dish to get things started and added bonus? They’re cheap and easy to make too. I’m pretty sure this brine would be great with golden beets and watermelon radishes too, so let your creative juices flow after you try my Spicy Mint and Dill Quick Pickled Beans and Carrots.

Spicy Mint and Dill Quick Pickled Beans and Carrots

2015-01-23 12:51:59

Spicy Mint and Dill Quick Pickled Beans and Carrots are quick and easy refrigerator pickles that feature, jalapenos, mint and dill with beans and carrots.

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Prep Time

15 min

Cook Time

5 min

Total Time

20 min

Prep Time

15 min

Cook Time

5 min

Total Time

20 min

429 calories

56 g

0 g

2 g

7 g

0 g

1640 g

15204 g

31 g

0 g

1 g

Nutrition Facts

Serving Size

1640g

Amount Per Serving

Calories 429

Calories from Fat 18

% Daily Value *

Total Fat 2g

3%

Saturated Fat 0g

2%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 15204mg

633%

Total Carbohydrates 56g

19%

Dietary Fiber 17g

69%

Sugars 31g

Protein 7g

Vitamin A

977%

Vitamin C

71%

Calcium

31%

Iron

31%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 4 cups vinegar
2. 2 tablespoon sea salt
3. 1 tablespoon sugar
4. 3 sprigs mint
5. 1 jalapeño; halved
6. 2 dill sprigs or 1 teaspoon dried dill
7. 12 ounces green beans
8. 8-12 ounces baby carrots
9. 2-6 canning jars, depending on size

Instructions

1. Add the vinegar, salt, sugar, and jalapeño to a small sauce pan and heat on medium high heat. When it starts to simmer, remove from the heat and add the mint and dill.
2. Fill the clean jars with beans and carrots that have been trimmed to fit the height. Warning, this recipe is very acidic ('cause that's the way I like it). Make sure you taste the liquid before you add to the veggies. If it’s too intense for you, add sugar and salt to taste.
3. Strain the dill, mint and jalapeños from the liquid.
4. Pour brine over the beans and carrots.
5. Cover with the lids. Let cool. Store in the fridge and eat within a couple of weeks. This recipe does not prepare the pickles to be shelf stable. I like to serve them cool, or at room temperature.

By Barrett Bridenhagen

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calories

429

fat

2g

protein

7g

carbs

56g

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