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Pickled green beans Recipe

American · Condiment · 20 min total

Crisp, tangy pickled green beans are a classic snack or garnish, perfect for adding a pop of acidity to charcuterie boards, salads, or Bloody Marys.

Ingredients

• 1 pound fresh green beans, trimmed
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons pickling salt
• 1 tablespoon sugar
• 4 cloves garlic, peeled and smashed
• 1 teaspoon dill seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Sterilize a 1-quart jar and lid by boiling in water for 10 minutes or running through a dishwasher cycle.
2. Pack the green beans vertically into the jar, along with garlic cloves, dill seeds, peppercorns, and red pepper flakes if using.
3. In a small saucepan, combine vinegar, water, pickling salt, and sugar. Bring to a boil over high heat, stirring to dissolve salt and sugar.
4. Pour the hot brine over the green beans, covering them completely and leaving 1/2 inch headspace. Tap the jar gently to release air bubbles.
5. Wipe the rim clean, seal with the lid, and let cool to room temperature. Refrigerate for at least 24 hours before serving for best flavor.

Tips

• Store in the refrigerator for up to 1 month.
• For longer shelf life, process the jar in a boiling water bath for 10 minutes.
• Adjust spice level by adding more or less red pepper flakes.

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