Pickled Green Beans

Pickled Green Beans

Crisp green beans brined with garlic and dill for a tangy, crunchy snack.

Make ahead Makes 4 pint jars Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

These pickled green beans are packed into jars with garlic, dill, and a splash of heat, then covered in a hot vinegar brine. They stay crisp after a few days of chilling and work well in a Bloody Mary, alongside sandwiches, or straight from the jar as a snack.

Ingredients

  • 2 pounds fresh green beans, trimmed to fit jars
  • 4 cloves garlic, peeled
  • 4 teaspoons dill seed
  • 4 dried red chile peppers or 1 teaspoon red pepper flakes
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon black peppercorns

Method

  1. Wash the green beans and trim the stem ends so the beans will stand upright with about 1/2 inch of headspace in four pint jars.

  2. Into each clean pint jar, place 1 clove garlic, 1 teaspoon dill seed, and 1 dried chile pepper.

  3. Pack the green beans upright into the jars as tightly as possible without crushing them.

  4. In a saucepan, combine the vinegar, water, kosher salt, sugar, and peppercorns. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.

  5. Simmer the brine for 2 minutes to meld the flavors.

  6. Carefully pour the hot brine over the beans in each jar, leaving 1/2 inch of headspace and making sure the beans are fully submerged.

  7. Wipe the jar rims clean, apply lids, and let the jars cool to room temperature on the counter.

  8. Refrigerate the jars for at least 3 days before eating to let the beans absorb the brine and develop flavor.

  9. Store pickled green beans in the refrigerator and enjoy within 2 months for the best crunch and flavor.

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    Pickled Green Beans

    These pickled green beans are packed into jars with garlic, dill, and a splash of heat, then covered in a hot vinegar brine. They stay crisp after a few days of chilling and work well in a Bloody Mary, alongside sandwiches, or straight from the jar as a snack.

    Make ahead 4 pint jars 18 cal

    Ingredients

    • 2 pounds fresh green beans, trimmed to fit jars
    • 4 cloves garlic, peeled
    • 4 teaspoons dill seed
    • 4 dried red chile peppers or 1 teaspoon red pepper flakes
    • 2 1/2 cups white vinegar
    • 2 1/2 cups water
    • 1/4 cup kosher salt
    • 2 tablespoons granulated sugar
    • 1 teaspoon black peppercorns

    Method

    1. 1

      Wash the green beans and trim the stem ends so the beans will stand upright with about 1/2 inch of headspace in four pint jars.

    2. 2

      Into each clean pint jar, place 1 clove garlic, 1 teaspoon dill seed, and 1 dried chile pepper.

    3. 3

      Pack the green beans upright into the jars as tightly as possible without crushing them.

    4. 4

      In a saucepan, combine the vinegar, water, kosher salt, sugar, and peppercorns. Bring to a boil over medium-high heat, stirring to dissolve the salt and sugar.

    5. 5

      Simmer the brine for 2 minutes to meld the flavors.

    6. 6

      Carefully pour the hot brine over the beans in each jar, leaving 1/2 inch of headspace and making sure the beans are fully submerged.

    7. 7

      Wipe the jar rims clean, apply lids, and let the jars cool to room temperature on the counter.

    8. 8

      Refrigerate the jars for at least 3 days before eating to let the beans absorb the brine and develop flavor.

    9. 9

      Store pickled green beans in the refrigerator and enjoy within 2 months for the best crunch and flavor.