No need to get in a pickle over making pickles

ALISON LADMAN

Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion.

But these pickles come together so quickly, they'll be ready to enjoy by the time you're done making dinner. They're great slipped into your sandwich or burger or served alongside just about any barbecue. They also make a great addition to green salads and pasta salads. And this recipe can be used for other vegetables, too. Try pickled carrots or cauliflower.

___

FAST-PICKLED GREEN BEANS

Start to finish: 30 minutes

Servings: 4

3/4 cup white balsamic or cider vinegar

1/3 cup sugar

1 teaspoon salt

1 large shallot, sliced

1/2 teaspoon allspice

1/2 teaspoon ground black pepper

Pinch red pepper flakes

1 teaspoon yellow mustard seeds, lightly crushed

1/4 teaspoon dill seeds, lightly crushed

1 pound green beans, trimmed

In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to 5 days.

Nutrition information per serving: 50 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 4 g fiber; 9 g sugar; 1 g protein; 170 mg sodium.

___

EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo