This recipe for pickled green beans is our favorite go-to for when our garden is bursting with green beans! This specific recipe has been handed down to me from my father in law and I love to always have a few jars on-hand now for the family.
This year I grew a “mardi gras” blend of beans which includes green, yellow, and purple. The green and yellow are thin and skinny. The purple ones ended up being huge! The smaller ones ended up having a better crunch, but both worked out well in the end.
If you do grow different colored beans, know that when you process them the color fades. Purple will most likely turn green!
These are wonderful as a snack right out of the jar or added to a Bloody Mary. They are a family favorite, so I have been having to restock as our beans produce throughout the season. I can’t seem to keep up with the demand!
Tips for making pickled green beans
- Be sure to choose beans that are in good shape and aren’t damaged
- Make sure your beans are a good size – you don’t want them too large for the jars
- Use beans that are freshly picked, up to two days off the vine. I have noticed that if I wait longer, they just don’t taste as good
- Don’t throw out the garlic used in the jars! The garlic itself makes a delicious snack too!
- Remove the stem part that attached to the bean plant, but keep the “tail end” intact. When putting you beans in the jar, point the tail end up and this makes for easy removal when eating them from the jar
What you need for the recipe
- Green beans
- Water
- Salt
- Distilled white vinegar
- Mustard seed
- Dill (dried or fresh)
- Garlic cloves
- Dried red pepper flakes
How to make pickled green beans
Get you water bath canner ready on the stove and prepare your pint jars, lids, and bands
For the brine, bring to a boil your water, vinegar, and salt
Add your garlic and spices to each individual clean and hot jar
Pack your washed green beans into each jar – I like to tilt the jar to the side and then add the beans so I get a good, snug fit
Pour your brine into each jar leaving a 1/2 inch headspace
Place on your lids and bands – close until fingertip tight
Add to your water bath canner and process for 10 minutes
Pickled Green Beans
This recipe for pickled green beans is our favorite go-to for when our garden is bursting with green beans!
Ingredients
- 5 Lbs Green beans
- 10 cups Water
- 1/2 cup Salt
- 10 cups white vinegar
- 1/2 tsp Mustard seed (per jar)
- 1/2 tsp Dill (or a few sprigs of fresh) (per jar)
- 1-2 Garlic cloves (per jar)
- 1/2 tsp dried red pepper flakes (per jar)
Instructions
Get you water bath canner ready on the stove and prep your pint jars, lids, and bands
For the brine, bring to a boil your water, vinegar, and salt together ( i do this in two separate batches since my kettle wont hold 20 cups of water at once)
Add your garlic and spices to each individual clean and hot jar
Pack your washed green beans into each jar – I like to tilt the jar to the side and then add the beans so I get a good fit
pour your brine into each jar leaving a 1/2 inch headspace
place on your lids and bands – close until fingertip tight
Add to your water bath canner and process for 10 minutes
I love these pickled green beans i grab a couple every time i walk through the kitchen they always hit the spot!