Description
These Pickled Green Beans are crunchy, tangy, and packed with bold flavors from garlic, dill, mustard seeds, and a touch of spice. They make a perfect snack, salad topping, or side dish.
Ingredients
Scale
- 1 pound fresh green beans, washed and trimmed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 4 cloves garlic, peeled
- 2 teaspoons whole black peppercorns
- 2 teaspoons dill seeds
- 2 teaspoons mustard seeds
- 2 bay leaves
- Optional: red pepper flakes for added heat
Instructions
- In a large saucepan, combine white vinegar, water, and salt. Bring to a boil over medium-high heat, stirring until the salt dissolves.
- Divide the garlic cloves, black peppercorns, dill seeds, mustard seeds, bay leaves, and red pepper flakes evenly among sterilized pint-sized canning jars.
- Pack the green beans tightly and vertically into the jars.
- Pour the hot vinegar brine over the beans, covering them completely while leaving 1/2 inch of headspace at the top.
- Use a clean utensil to remove air bubbles by running it along the inside edges of the jar.
- Wipe the rims of the jars with a clean, damp cloth, then seal with sterilized lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Carefully remove the jars and let them cool to room temperature. The lids should make a “pop” sound as they seal.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within 2-3 weeks.
Notes
- For extra crunch, blanch the green beans for 30 seconds, then transfer them to an ice bath before pickling.
- If you prefer a milder flavor, reduce the dill seeds and mustard seeds slightly.
- Allow at least 1 week before eating for maximum flavor development.
- Prep Time: 10 minutes
- Cook Time: 10 minutes