Pickled Green Beans

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Pickled Green Beans

Pickled green beans are a tasty snack or garnish with a tart brine and crisp crunch. These easy-to-make pickles spice up salads, sandwiches, and charcuterie boards. They make a delightful and distinctive homemade present. Pickled green beans made with a simple brine and a few aromatic spices are a popular with pickle lovers.

Ingredients

  1. 1 lb (450g) fresh green beans—trimmed and rinsed.
  2. Peel and smash 4 garlic cloves.
  3. 1 tsp black pepper
  4. 1 tsp mustard seeds
  5. Optional: 1/2 teaspoon red pepper flakes for spiciness.
  6. 1 teaspoon dried dill or 1-2 fresh sprigs.
  7. 1 1/2 cups (360ml) 5% acid distilled white vinegar.
  8. 1.5 cups (360ml) water
  9. Two teaspoons granulated sugar
  10. 1 tablespoon non-iodized salt (kosher).

Instructions

1. Make Jars:

  • Canning jars and lids should be sterilized in a big kettle of boiling water for 10 minutes. Air-dry them after removing the water.

2. Prepare Green Beans:

  • If needed, trim the green beans’ ends and chop them to suit your jars. Their vivid green color and crunchiness can be preserved by quickly blanching.
  • If desired, blanch green beans in boiling water for 2-3 minutes. Put the beans in an ice bath to halt cooking. Pat dry and drain.

3. Make Brine:

  • Mix vinegar, water, sugar, and salt in a pot. Stir occasionally over medium heat until sugar and salt melt. Simmer the mixture.
  • Spices: Add garlic, black peppercorns, mustard seeds, red pepper flakes, and dill.

4. Pack Jars:

  • Add beans and spices: Stand green beans upright in sterilised jars. Evenly fill the jars with garlic, peppercorns, mustard seeds, and dill.
  • Completely cover the green beans with hot brine. Leave 1.2 cm headroom at the top of each jar.
  • Carefully tap the jars’ sides with a clean, non-metallic object like a chopstick to eliminate air bubbles. Wipe jar rims with a clean cloth to remove residue.

5. Seal/Process:

  • Seal Jars: Apply sterilized lids and screw metal bands fingertip-tight.
  • Process the jars in a hot water bath for 5-10 minutes to extend shelf life. At least 1 inch of water should cover the jars. This step is optional if you plan to refrigerate and eat the pickled beans within weeks.

6. Cool and Store:

  • Allow the jars to cool to room temperature. Jars should “pop” when sealed.
  • Store pickled green beans in a cold, dark place for at least a week to develop flavors. Store unprocessed jars in the fridge and use within 2-3 weeks.

Perfection Tips

  • Freshness: For the finest crunch and flavour, use fresh green beans.
  • Customization: Try coriander seeds, thyme, or bay leaves to customize the pickles.
  • Serving: Pickled green beans can be eaten directly from the jar, added to salads, garnished, or eaten as a zesty snack.

Conclusion

  • Pickled green beans provide tanginess and flavour to green beans while preserving their crispness. They provide crispness to many foods and are easy to make. This recipe makes excellent pickled goods that you can share with family and friends, whether you’re a beginner or an experienced canner.

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