I did a quick search and decided to combine recipes to make the pickled beans how I wanted them to taste: tart and spicy. If you don't care for green beans, feel free to use any combination of crunchy vegetable like carrots, cauliflower, radishes, etc.
Refrigerator Pickled Beans
1.5 cup water
1.5 cup vinegar
1 lb fresh green beans
3-4 cloves of garlic
sprigs of fresh dill
sprigs of fresh rosemary (or whatever fresh herb or mix of herbs you'd prefer)
2 teaspoon mustard seeds
1 teaspoon coriander seeds
1 jalapeno, sliced in half
1) Add the water and vinegar in a saucepan and bring to a boil.
2) While your waiting for the water & vinegar to boil, rinse and cut off the ends of the string beans.
3) Place the beans, spices/herbs & jalapeno into a large mason jar making sure nothing sticks out.
4) Pour the water/vinegar mixture over the beans and allow to cool to room temperature.
5) Screw the lid on and refrigerate for at least 24 hours.
6) Enjoy!
**Since these vegetables aren't canned in the traditional way they will keep for a much shorter period (no more than a week or two), but I never have a problem finishing them off!
