Preserving Pickled Green Beans

No. 477 - Preserving Pickled Green Beans

prep time: cook time: total time:


  • 2 cups green beans (fresh) enough to completely fill a 16 oz. Mason jar: about 2 cups, stems removed
  • 1 cup vinegar, white or apple cider
  • 1 cup water
  • 2 tsp sugar
  • 1 - 2 cloves minced garlic OR 1 to 2 tablespoons minced garlic scapes
  • 1 ½ tsp coarse sea salt
  • 2 - 3 sprigs fresh dill
  • 1 slice small onion
  • ½ tsp whole black peppercorns
  • ¼ to 1 tsp red pepper flakes, depending on how hot you want them


  1. In a small pot, combine the vinegar, water, salt, sugar, and garlic, bring to a boil. Turn the heat off and allow to cool.
  2. Sterilize your jars by dipping in boiling water. Turn upside down on a clean cloth until ready to use.
  3. Wash and snap your beans, removing the stem ends. Eyeball measure and try to cut all beans to the same length - I left the opposite of the stem end UP in the jar. Add your dill, the onion, peppercorns, and flakes to the jar.
  4. Blanch your beans in boiling water for 3 minutes, then drain into a bowl of ice water to stop the cooking.
  5. When cool enough to handle, fill your jars, pour the brine over your beans, and put a lid on - place in the fridge.
  6. Takes 48 hours for flavor to fully develop and will last in the refrigerator for 2-3 weeks.
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The Union County Farmer's Market in Blairsville is fantastic - I am almost convinced I don't need my own garden - with the exception that they don't take debit cards.  PIA!  The only other drawback is they are not exactly on my timetable.  It's a control issue...

Anyway - found these FANTASTIC yellow beans, spent half a day washing, snapping, and blanching and vacuum pack freezing for those rays of summer sunshine in the dead of winter.  I was going to 'can' them, but didn't purchase enough.

Recipe Inspired by Flavor and Savour