We love this quick and easy recipe for semi-preserving the bounty of each season. You can vary the vegetable as well as the spices used but this one is a delicious classic that we can’t get enough of. A wonderfully healthy snack, or addition to salads, I find myself eating these out of the jar like candy!

For Cleanse, Gut and Refresh
Makes one quart mason jar, increase ingredients for larger batches

Ingredients

3 cups of salted water (for blanching)

1 quart of water (for the brine)

2 tablespoons sea salt

one large handful green beans

¼ cup apple cider vinegar

¼ cup fresh dill

10 black peppercorns

Directions

Bring about 3 cups of salted water (just add a pinch or two) to a simmer then blanch the green beans for 30 seconds.

Remove from the water and pour a continuous stream of cold water over them until fully chilled.

Make the brine by mixing the apple cider vinegar, salt and 1 quart of water together. Stir to dissolve the salt.

Place the blanched green beans into a quart mason jar, and pour the brine over them to cover completely.

Add the dill and peppercorns.

Cover and allow to stand for a few hours before serving.

Store in the fridge and consume within 3-4 days.

Recipe//Frank Giglio
Photography//Jenny Nelson