PREP TIME
20
minutes
TOTAL TIME
180
minutes
SERVINGS
1
quart
10
ounces haricots verts or other thin green beans
1
cup water
1/2
cup tomato juice
1/3
cup rice vinegar
2
tablespoons prepared horseradish
2
tablespoons kosher salt
1
teaspoon black peppercorns
2
garlic cloves, crushed
Pack the green beans in a heatproof 1-quart glass jar. In a medium saucepan, combine all of the remaining ingredients and bring to a boil. Pour the brine over the green beans and let cool completely, then seal the jar and refrigerate for at least 2 hours before serving. Make Ahead: The pickled green beans can be refrigerated for up to 5 days.