Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Following up on my new found simple pickling method for Mexican Style Pickled Carrots, I decided to tackle pickled green beans. Again Costco, had a deal on two pounds of green beans that I jumped on, but needed a way to preserve some of them. What better way than pickling!
Note, like the pickled carrots, I take some shortcuts in the preparation that don't leave the jars completely sterile. To minimize my personal risk, I ensure the pickled green beans are always refrigerated and I consume within 2 weeks. Please prepare according to your own safety preferences.
Ingredients
- 12oz fresh green beans trimmed and washed
- 1 cup white or apple cider vinegar
- 1 cup filtered water
- 1 teaspoon salt
- 1 tsp dried dill or 1 tbsp fresh
- 1 garlic clove, crushed or roughly chopped (optional)
- 1/4 teaspoon crushed red pepper (optional)
Directions
- Wash and prep the green beans. You may need to separate them into two batches.
- Add the vinegar, water, and salt to a 2qt stock pot and add the first batch of green beans.
- Bring to a boil and reduce to medium to keep simmering.
- Cook for 3-5 minutes until the green beans change from a bright green to a dull green.
- Using tongs, remove the green beans into a clean (sterile) quarter size jar.
- Keep the pickling solution in the pot and add the second batch of green beans.
- Cook this batch like the first for 3-5 minutes until the beans turn a dull green.
- Add those beans to the jar along with the dill, garlic, red pepper flakes.
- Pour the pickling liquid on top until the beans are fully submerged. If more liquid is needed, add 50/50 solution of vinegar and water.
- Let the jar cool to room temperature, then secure with the lid and refrigerate. Consume within 2 weeks.
- Alternatively, follow steps to sterilize the jar and seal it properly in a steam bath so it becomes shelf stable.
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