These pickled green beans are so simple to make and flavored with garlic, dill, and chili peppers for a savory and punchy kick. Enjoy as a snack, served with crudités, cheese and charcuterie boards, or alongside your favorite sandwich.
Course Condiment
Cuisine American
Keyword pickled green beans
Prep Time 7 daysdays15 minutesminutes
Total Time 7 daysdays15 minutesminutes
Servings 32makes 8 pints
Calories 26kcal
Ingredients
4poundsfresh green beans
8 to 16heads fresh dill seed blooms
16garlic cloves, peeled and smashed
8whole cayenne peppers, or for extra spice try Thai chilis, smashed
4cupswater
4cupsdistilled white vinegar
½cupcanning or pickling salt
Instructions
Sterilize your jars and lids. Clean and trim beans to fit in tall Mason Jars (about ½ pound of beans fills one pint).
For each jar, put 1-2 dill blooms and 2 cloves of garlic into each jar. Pack the jars firmly with whole green beans and cayenne pepper, leaving a ½-inch space from the top of the jar.
Bring the water and white vinegar to a boil. Add the salt and stir to dissolve. (I add the salt after the water comes to a boil so my pans don’t become pitted.) If you run out of vinegar mixture, just mix up another half batch.
Ladle the vinegar mixture into the jars leaving ½ inch space from the top. Wipe the edges of the mouth clean and place a sterilized lid and then a ring on the jar.
Process the jars in a canner for 5 minutes if under 1,000 FT or 10 minutes from 1,000 -6,000 FT. Remove and allow to cool, making sure the jars have sealed by pressing on the lid. If it pops up the lid isn’t sealed and should be thrown away.
Pickled green beans will be ready to eat within a week and are good for about a year.