Description
A tangy and crisp pickled green bean recipe that balances acidity with savory spices, perfect for summer preservation.
Ingredients
Scale
- 1 pound fresh green beans
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 2 tablespoons kosher salt
- 2 tablespoons sugar or 1 tablespoon honey
- 4 garlic cloves, crushed
- 2 tablespoons pickling spices
- 1 teaspoon red pepper flakes (optional)
- 3 bay leaves
- Fresh dill sprigs
Instructions
- Sterilize 3 pint jars and lids by washing in hot, soapy water and keeping warm in a low oven.
- In a large pot of salted water, blanch the green beans for 2–3 minutes, then plunge into an ice bath.
- In a saucepan, combine vinegar, water, sugar or honey, salt, garlic, pickling spices, red pepper flakes, and bay leaves. Heat gently until dissolved and simmer for 2 minutes.
- Pack blanched beans into warm jars with dill, adding remaining garlic and spices.
- Pour hot brine over beans, leaving 1/2-inch headspace. Seal with lids.
- For refrigerator pickles, cool and store in fridge at least 48 hours; for shelf-stable jars, process in a boiling water bath for 10 minutes.
Notes
These pickled green beans can last up to 2 months in the fridge and up to a year if canned properly. Wait 72 hours before tasting for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pickled green beans, canning, vinegar, summer recipes, tangy side dish
