Pickled Green Beans
These pickled green beans mix crisp texture with a bold vinegar brine and aromatic spices. They are easy to prepare and flavorful after chilling.
Servings: 8 people
Equipment
- 4 Mason Jars 16-Ounce
- Saucepan Medium
Ingredients
- 1 Pound green beans fresh, trimmed to 4 to 4 ½ inches in length or shorter
- 1 Cup rice wine vinegar
- 2 Cups apple cider vinegar
- 3 ½ Cups water
- 2 ½ Teaspoons kosher salt
- 1 ½ Teaspoon mustard seeds
- 1 ½ Teaspoon dill seed
- 1 ½ Teaspoon black peppercorns cracked
- ½ to 1 Teaspoon crushed red pepper flakes to taste
- 3 Tablespoons granulated sugar
- 12 garlic cloves fresh, peeled and quartered
- 16 Sprigs dill fresh
Instructions
- Divide the trimmed green beans vertically between 4 pint-sized mason jars, trimming the tops of the beans if necessary to fit.
- Top each jar with 3 quartered fresh garlic cloves and 3 to 4 trimmed fresh dill sprigs. Set aside while you make the picking juice.
- In a medium saucepan, mix the vinegars, water, salt, mustard seeds, dill seed, peppercorns, red pepper flakes, and sugar. Whisk together until the sugar is dissolved.
- Over medium heat, bring the mixture to a boil, then reduce heat to maintain a low simmering boil for 10 minutes. Add 4 fresh dill sprigs and take the mixture off the heat.
- Let cool for about 10 minutes then remove the fresh dill from the mixture and discard. Pro tip: Carefully pouring the picking juice into a glass measuring cup that includes a spout will help for easier measuring between jars.
- Pour the mixture into each jar until the beans are covered, about 1 ½ cups per jar. Divide the liquid first, then using a spoon add the cooked seasonings that have settled to the bottom, as this is what gives the beans their amazing flavor!
- Allow to cool for another 30 minutes, uncovered.
- Once at room temperature, cover with the mason jar lids and refrigerate for at least 48 hours before serving.
Notes
Fit the jars: Cut beans to fit without having to force on the lids. The mason jars I used are 5 inches deep, which is why I trim my beans to 4 to 4 ½ inches. Layering the beans vertically will allow you to fit the other ingredients as well, dividing a full pound of beans between 4 mason jars.
Simmer gently: Boiling too hard can over-soften your green beans and you want them to come out crisp not mushy.
Remove fresh dill: Pull out and discard the large sprigs before sealing your jars, leaving it in there for at least 10 minutes. The dill steeps in the brine and leaves the flavor behind.
Let it cool: Don't secure the lids on the jars before the pickled beans have cooled to room temperature.
Let flavors meld: I find homemade pickled green beans taste best after at least 2 full days of chilling time, so plan the recipe ahead.
Simmer gently: Boiling too hard can over-soften your green beans and you want them to come out crisp not mushy.
Remove fresh dill: Pull out and discard the large sprigs before sealing your jars, leaving it in there for at least 10 minutes. The dill steeps in the brine and leaves the flavor behind.
Let it cool: Don't secure the lids on the jars before the pickled beans have cooled to room temperature.
Let flavors meld: I find homemade pickled green beans taste best after at least 2 full days of chilling time, so plan the recipe ahead.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 740mg | Potassium: 205mg | Fiber: 2g | Sugar: 7g | Vitamin A: 427IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 1mg
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