Pickled Green Beans

If you love pickles and you love green beans, you'll adore these crunchy, dilly Pickled Green Beans. They're easy to make and keep in the refrigerator or for canning. Add them to charcuterie boards, salads, or your next snack platter.

Course Pantry

Cuisine American

Prep Time 10

Cook Time 15

Refrigeration time 2

Total Time 2 25

Servings pints

Calories 110kcal

Author Meggan Hill

Equipment

Pickling Jars

Ingredients

4 cloves garlic
10 sprigs fresh dill
1/2 teaspoon red chili flakes
1 pound green beans trimmed to fit pint jars (see note 1)
1 1/4 cup water
1 1/4 cup distilled white vinegar
2 tablespoons canning and pickling salt (see note 2)

US Customary - Metric

Instructions

In the bottom of each of the 2 pint jars, add 2 cloves garlic, 5 sprigs dill, and 1/4 teaspoon crushed red pepper flakes. Stack beans vertically inside so they stand upright in the jar. Pack the beans as tightly as possible, aiming for about 6 ounces beans per jar.
In a small saucepan, add water, vinegar, and canning salt. Bring to a boil, stirring salt to dissolve. Remove from heat from heat and divide evenly among the two jars leaving at least 1/2-inch headspace at the top.
Screw on lids and cool jars to room temperature, then transfer to the refrigerator to pickle for at least 48 hours. Or, see Note 3 for instructions on canning the beans.

Notes

Green beans: Trim the beans to remove any stems and to ensure the beans fit in the jar. Cut extra-long beans in half to fit.
Canning and pickling salt: Morton Canning and Pickling Salt is a common brand. Do not substitute table salt for the canning salt.
Canning: To process the green beans for canning, gently tap the jars against the counter a few times to remove all the air bubbles. Add lids and adjust bands to finger-tight. Process pints for 10 minutes in a boiling water bath.
Yield: This recipe will make 2 pints of Dilly Beans.
Storage: Store the pickled green beans in the refrigerator for 2 weeks or longer.

Nutrition