Cape Coral-Fort Myers Personal Trainer & Nutrition Coach
  • Home
  • About
  • Pricing
  • Nutrition
  • Prehab & Corrective Exercise
  • Healthy EATS
  • Success Stories
  • Contact
  • Disclaimers
239-209-7878
  • Home

Healthy Eats: Pickled Green Beans & Red Onions

April 5, 2021 by Stephanie Check In healthy trEATS, No B.S. Fitness Blog No Comments

I’ve never been a big fan of pickles (unless they were deep fried ;0), but pickled green beans and red onions have my taste buds singing! I was introduced to pickled green beans by a dear friend of mine who produced the most epic charcuterie board one evening for a get-together. I became obsessed and quickly looked up recipes. After a little trial and error I found an easy, healthy, and quick way to create pickled green beans. Of course, I couldn’t stop there and expanded my recipe to also include red onions. Now, I always have a jar or two in the fridge of both pickled green beans, red onions, cucumbers and asparagus. The recipe works for almost any vegetable. Once pickled, they make amazing toppings on salads, healthy additions to charcuterie boards, or just a quick nibble when you’re between meals and hunger is kicking in.

Ingredients:

  • A few large handfuls of green beans (ends trimmed or snapped off)
  • 1 medium to large red onion sliced thin and layers separated
  • 3 cups of water
  • 2 cups of apple cider vinegar
  • 3 TBSP salt
  • 2 TBSP Swerve, Stevia, Truvia, etc. (zero calorie sugar substitute)
  • garlic cloves
  • peppercorns
  • dried red pepper flakes
  • dried dill (fresh is fine too but I find the dried gives better flavor)

Here’s how I set everything up:

  1. Line up three mason jars. Place a few garlic cloves and peppercorns in all three jars. In two of them add red pepper flakes (1 tsp) and dried dill (1 tsp). I just eyeball the measurements, it doesn’t matter if its not exact. The two that have all the goodies get the raw, trimmed green beans placed in them. The jar with just the peppercorns and garlic will be for the red onion. You can also add an additional tsp of sugar substitute to the red onion jar if you like them a little sweeter.
  2. Over medium high heat, bring the water, vinegar, salt and sugar substitute to a boil. Once this mixture boils, remove from heat and place the sliced and separated red onion in the liquid for about one minute. Use tongs to remove and place directly into the remaining third jar. Let the liquid cool for a few minutes then pour over the vegetables in all three jars. This recipe should yield enough to do 3-4 jars total. Make sure the green beans and red onion are completely covered. If you added more sugar to the onions, shake this jar up so the sugar dissolves.

The pickled veggies will taste great by the next day. If you can wait 2-3 days they’ll be even better. So far they’ve not made it in my fridge longer than 1 week because we eat them so fast, but given the other recipes I had explored I believe they should hold up for a couple of weeks.

Cooking is my passion and healthy cooking is my mission, 70-80% of the week anyway! Check out my plethora of ideas to help inspire your healthy eats.

*The exact portions will vary per person. Contact us for more details on your portions and macronutrient breakdown per meal/per day! There is no need to guess at how you should eat – let us help you eat right for your body type and goals!

healthy recipesmacro based meal plansmeal planningsouthwest florida mobile personal trainerstrust a skinny chefwhat to eatwhen to eat

Share Post:

Stephanie Check

Related Posts

  1. Healthy Eats: Apple Cider Dijon Pork Tenderloin
  2. Healthy Eats: Chocolate Granola Pancake
  3. Healthy Eats: Buffalo Chicken Salad
  4. Healthy Eats: Cranberry Pecan Granola

Recent Posts

  • Healthy Eats: Apple Cider Dijon Pork Tenderloin
  • Healthy Eats: Chocolate Granola Pancake
  • Healthy Eats: Pickled Green Beans & Red Onions
  • Healthy Eats: Buffalo Chicken Salad
  • Healthy Eats: Cranberry Pecan Granola

Recent Comments

  • Healthy EATS - Cape Coral-Fort Myers Personal Trainer & Nutrition Coach on Healthy Eats: Chicken Salad Wrap
  • Healthy EATS - Cape Coral-Fort Myers Personal Trainer & Nutrition Coach on Healthy EATS: Stuffed Peppers
  • Healthy EATS - Cape Coral-Fort Myers Personal Trainer & Nutrition Coach on Healthy Eats: Parmesan Acorn Squash
  • Healthy EATS - Cape Coral-Fort Myers Personal Trainer & Nutrition Coach on Healthy Eats: Balsamic Thyme Butternut Squash
  • Healthy EATS - Cape Coral-Fort Myers Personal Trainer & Nutrition Coach on Healthy Eats: Arugula Quinoa Salad

Archives

  • January 2022
  • April 2021
  • March 2021
  • September 2020
  • August 2020
  • May 2020
  • April 2020
  • February 2020
  • November 2019
  • August 2019
  • June 2019
  • April 2019
  • November 2018
  • September 2018
  • July 2018
  • April 2018
  • March 2018
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • October 2015
  • August 2015
  • June 2015
  • May 2015
  • March 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014

Categories

  • healthy trEATS
  • Healthy Wife-Happy Life
  • No B.S. Fitness Blog

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org