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A clear jar with pickled dill green beans sits on a wooden cutting board with spices on the counter
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Low FODMAP Pickled Dill Green Beans

If you're a big fan of pickles, you're going to love this pickled green beans recipe. Made with dill, mustard seed, and peppercorns, this jar of crunchy beans is sure to please. The bonus is that these green beans are also low FODMAP.
Cook Time10 minutes
Refrigeration time1 day
Course: Appetizer, Low FODMAP, Side Dish, Snack
Diet: Vegan, Vegetarian
Keyword: cold, flavor, low fodmap, no garlic, no onion, pickled
Servings: 1 jar
Author: Marlee Hamilton

Ingredients

  • 1 cup water
  • 350 g Green beans
  • ¾ cup white vinegar
  • 1 tsp sugar
  • 2 tsp salt
  • ¼ cup fresh dill
  • ½ tsp mustard seeds
  • ½ tsp whole peppercorns

Instructions

  • Washing the green beans and trim off any stems.
  • In a medium pot, combine water, vinegar, salt, and sugar. Set the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat and allow to simmer until the salt and sugar dissolve - about 2 minutes. Remove from heat and allow it to cool.
  • To the bottom of a 24 ounce jar, add dill, mustard seeds, and whole peppercorns. Pack the jar with green beans.
  • Pour the cooled vinegar mixture into the jar, covering the green beans fully. Put the lid on the jar tightly and refrigerate overnight before consuming. They will keep in the fridge for up to 1 month.