Pickled Green Beans
Have an abundance of summer vegetables? Try making refrigerator pickled green beans, no need for canning. They'll keep in the fridge for more than a month!
Servings: 8
Ingredients
- 1 ½ lb. fresh green beans, washed, stem ends trimmed or snapped off
- 2 cups water
- ¼ cup apple cider vinegar
- 1 ½ tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 clove garlic, peeled
- 1 teaspoon whole mustard seeds
- 1 teaspoon whole peppercorns
- ¼ teaspoon red pepper flakes
- 3 sprigs fresh dill leaves
Instructions
- In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil, boiling until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.2 cups water, ¼ cup apple cider vinegar, 1 ½ tablespoons kosher salt, 1 tablespoon granulated sugar
- Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (most likely a quart size jar depending on the length of green beans). Arrange green beans vertically in jar and tuck dill sprigs into the jar.1 ½ lb. fresh green beans,, 1 clove garlic, peeled, 1 teaspoon whole mustard seeds, 1 teaspoon whole peppercorns, ¼ teaspoon red pepper flakes, 3 sprigs fresh dill leaves
- Pour the brine into the jar, covering green beans completely.
- Cover jar and place in the fridge at least overnight but preferably three days or more before eating.
- Store the jar of pickled green beans in the refrigerator for up to 1 month.
Video
Notes
- Nutrition note: Since the beans do not absorb all of the brine, the sodium count will be much lower than reflected below.
- Storage: You can store green bean pickles in the fridge for up a month or more. After that, the texture will deteriorate. If liquid appears cloudy, dump them out.
- For tender green beans, blanch them before pickling. Bring a pot of water to boil, add beans for 2-3 minutes, drain, and put into a bowl of ice water to stop the cooking and preserve the green color. When beans are cool, drain well, and proceed with recipe.
- If you like the beans to be more tangy, increase the amount of vinegar and decrease the amount of water. You can go up to half vinegar and half water. Use any regular vinegar: apple cider vinegar, white vinegar, rice vinegar, red or white wine vinegar.
- Adjust the seasonings to your personal preference.
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1318mg | Potassium: 198mg | Fiber: 3g | Sugar: 4g | Vitamin A: 609IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
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