Pickled Green Beans are addicting and healthy. Make a batch and keep them in your fridge for a tasty snack anytime of the day!
Pickled green beans are a tasty and crunchy snack, often enjoyed as an appetizer or side dish. They’re typically made by soaking fresh green beans in a brine solution containing vinegar, water, salt, and various seasonings and spices. The brine not only preserves the beans but also infuses them with flavor.
I usually make a big batch and store them in the fridge. It’s a quick and easy snack packed with protein and flavor.
There’s so many ways to pickle vegetables. One of my favorite recipes is these tarragon marinated Brussels sprouts. The Brussels sprouts can easily be swapped out for another vegetable like green beans or carrots, but I like this version of pickled green beans. There’s a variety of spices for extra flavor and you can add extra red pepper for more heat.
This is also a recipe that can be easily modified. Swap out the green beans for radish or carrots. Add fresh dill to this brine, add cucumbers and you’ll have homemade pickles. Experiment with different flavors of vinegar for even more variety. Pickling vegetables is easy and fun.
Pickled green beans can be made in big batches and handed out as gifts at Christmastime or for your dinner party host. Everyone likes homemade gifts, right? I know I like to receive anything I can add to a charcuterie board!
To preserve flavor, it is highly recommended to sterilize your jars. I include notes in this recipe of a quick method, but if you want to really sterilize your jars extra well, here is a more detailed way.
Here are some other easy pickled vegetable recipes from The Hungry Veggie:
Pickled Green Beans
Pickled Green Beans are addicting and healthy. Make a batch and keep them in your fridge for a tasty snack anytime of the day!
Ingredients
- 1 pound fresh green beans, trimmed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- Sterilized jars and lids*
Instructions
- Prepare the Brine: In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.
- Pack the Jars: Place a garlic clove, a pinch of red pepper flakes, mustard seeds, and peppercorns into each sterilized jar. Pack the green beans vertically into the jars, leaving about 1/2 inch of space at the top.
- Add the Brine: Pour the hot brine over the green beans, ensuring they are fully submerged. Tap the jars gently to release any air bubbles and adjust the beans if necessary.
- Seal the Jars: Wipe the rims of the jars clean and place the lids on. Screw the bands on tightly.
- Process (Optional): If you want to store the pickled beans for a longer period, process the jars in a boiling water bath for 10 minutes. If you prefer refrigerator pickles, skip this step and store the jars in the fridge.
- Let Them Pickle: Allow the jars to cool to room temperature. For best flavor, let the green beans pickle for at least 48 hours before eating. Refrigerated pickles will keep for several weeks, while processed ones can be stored in a cool, dark place for several months.
Notes
*To sterilize the jars, place the jars in a deep saucepan and fill with water, about 2 inches over the top of the jars. Boil for 15 minutes, then remove and let air dry until ready to use.