5 to 10sprigs fresh dillabout 1 to 2 tsp if chopped
½lbgreen beanstrimmed, 226 g
1 to 2beetsdiced or cut into half moons
Brine: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
Pick Your Pickle: Choose your flavor, then add all of the ingredients to a lidded non-reactive container (like a glass jar or ceramic vessel). Pour liquid over ingredients so that they are covered (you may not need all of the liquid).
Pickle: Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in.)
*Non iodized salt should be used when pickling. Iodized salt can cause your pickled products to turn a dark color.