Description
These Pickled Green Beans are crisp, tangy, and packed with bold flavors from garlic, dill, and mustard seeds. They’re perfect as a snack, a crunchy addition to salads, or a flavorful garnish for cocktails.
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 the vinegar, water, and salt. Bring to a boil over medium-high heat, stirring until the salt dissolves.
- Divide the garlic, black peppercorns, dill seeds, mustard seeds, bay leaves, and optional red pepper flakes evenly among sterilized pint-sized canning jars.
- Pack the trimmed green beans into the jars, standing them vertically and fitting them in snugly.
- Carefully pour the hot brine over the green beans, leaving ½ inch of headspace at the top of each jar.
- Remove any air bubbles by gently stirring inside the jar with a clean utensil.
- Wipe the jar rims with a clean, damp cloth and seal with sterilized lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove from the water bath and let the jars cool at room temperature. Listen for the “pop” sound as they seal.
- Store sealed jars in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and used within 3 weeks
Notes
- Pickled green beans develop their best flavor after at least 1 week of marinating.
- For extra crunch, use fresh, firm green beans and avoid overpacking the jars.
- If you like spicy pickles, increase the amount of red pepper flakes.
- Always check that jars are properly sealed before storing them at room temperature
- Prep Time: 15 minutes
- Cook Time: 10 minutes