Preserving Pickled Green Beans

Saturday, August 3, 2019

Pickled Green Beans


Prep time:

Cook 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


In a small pot, combine the vinegar, water, salt, sugar, and garlic, bring to a boil. Turn the heat off and allow to cool.

Sterilize your jars by dipping in boiling water. Turn upside down on a clean cloth until ready to use.

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.

Blanch your beans in boiling water for 3 minutes, then drain into a bowl of ice water to stop the cooking.

When cool enough to handle, fill your jars, pour the brine over your beans, and put a lid on - place in the fridge.

Takes 48 hours for flavor to fully develop and will last in the refrigerator for 2-3 weeks.




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