Pickled Green Beans Recipe
This Pickled Green Beans recipe turns fresh beans into a crisp, tangy snack with bold, briny flavor in every bite. The quick pickle keeps them snappy while letting the seasoning shine through. They’re great straight from the jar, on snack boards, or tucked into Bloody Marys. You’ll get easy steps, soaking time guidance, and flavor tweak ideas for heat or garlic lovers.
Servings: 4
Ingredients
- 8 oz Fresh Green Beans
- 1/2 cup White Vinegar
- 1/2 cup Red Wine Vinegar
- 1/2 cup Water
- 1 tbsp Sugar
- 1 tsp Sea Salt
- 1 clove Garlic quartered
- 1 tsp Mustard Seeds
- 1 tsp Coriander Seeds
- 1 tsp Dill Seeds
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Black Peppercorns
- 1 Bay Leaf
- 4 sprigs Fresh Dill
Instructions
- Rinse the green beans well, then trim just the stem ends so the beans stay long and fit neatly in the jar.
- Drop the mustard seeds, coriander seeds, dill seeds, peppercorns, red pepper flakes, bay leaf, and garlic into the bottom of a clean quart jar.
- Stand the green beans upright in the jar, keeping them snug so they’ll stay under the brine.
- Tuck the dill sprigs between the beans so the flavor spreads out as the brine cools.
- Mix vinegar, water, sugar, and salt in a small saucepan and bring to a boil for two minutes.
- Pour the hot brine over the beans until they’re fully covered, then tap the jar gently to help any air bubbles escape.
- Let the jar cool to room temperature, seal it, and stick it in the fridge for at least four days before digging in.