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
Ingredients
- 4 cups vinegar
- 2 tablespoon sea salt
- 1 tablespoon sugar
- 3 sprigs mint
- 1 jalapeño; halved
- 2 dill sprigs or 1 teaspoon dried dill
- 12 ounces green beans
- 8-12 ounces baby carrots
- 2-6 canning jars depending on size
Instructions
- 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.
- 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. - Strain the dill, mint and jalapeños from the liquid.
- Pour brine over the beans and carrots.
- 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.
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What a great, fresh dish to add some flavor to lunch!
Thanks!
Oh, yes please! These look like a perfect snack for watching an all-day marathon of our favorite series on TV. Thanks for the recipe, I’ll be trying these soon.
A favorite snack of mine, to be sure. And let me know what you think!
I haven’t made quick pickled veggies before, these sound delicious, I will have to give it a try!
So easy and nice to have delicious healthy snacks around.
These would be great to throw on top of salads! Love the spiciness.
Thanks! I like spicy, too.
I love fresh, crunchy pickles like these–and the addition of mint with the dill has me super intrigued!
Yeah, it works well. Think some of the Greek flavor combos. Very refreshing.
So, if I understand this right I cannot save these pickles outside of the fridge?
Sorry, Enlgish is not my first language.
correct. These are not shelf stable.