Pickled Green Beans

A delightful way to preserve the crispness and vibrant flavors of fresh green beans, offering a burst of tangy goodness.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Condiment, Snack

Cuisine: American, Preserved

Calories: 30

Ingredients Method Notes

Ingredients

For the brine

2.5 cups 2 ½ cups distilled white vinegar Crucial for the pickling process.
2.5 cups 2 ½ cups water Essential for creating the brine.
¼ cup ¼ cup pickling salt Enhances flavors and keeps pickles crisp.

For the pickling spices

4 cloves 4 cloves garlic (slightly crushed) Infuses the beans with savory flavor.
4 teaspoons 4 teaspoons dill seed Adds an herbaceous note.
0.5 teaspoon 1/2 teaspoon crushed red chile flakes Adds subtle heat.

Main ingredients

2 pounds 2 pounds green beans The star of the recipe, providing crunch.

Method

Preparation

Fill a water bath canner with water, cover it, and set it to boil while you prepare the rest of the recipe.
Divide the crushed garlic, dill seed, and crushed red chile flakes between four pint jars.
Trim the green beans to fit snugly inside the jars, packing them tightly.

Cooking

In a saucepan over medium-high heat, bring the water, distilled white vinegar, and pickling salt to a boil.
Carefully pour the hot brine into the prepared jars, leaving about ¼-inch of space at the top.
Add the lids and screw on the bands fingertip tight to ensure a proper seal.
Gently lower the filled jars into the boiling water bath, cover, and process for 5 minutes.
Turn off the heat and wait an additional 5 minutes before carefully removing the jars.

Storage

Allow the jars to rest for at least 12 hours to ensure they seal properly.
Transfer cooled jars to the refrigerator if not sealed properly.

Notes

For zestier flavor, consider adding spices like mustard seeds or coriander. Use fresh, crisp beans for best results. Store sealed jars in a cool, dark place for up to a year.