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–+ servings

Crisp Pickled Green Beans

These pickled green beans turn out tasty and crisp, with a wonderful garlicky dill flavor and a red pepper flake punch, ready to eat in 2 weeks.
Print Recipe
Prep Time 15 minutes
Total Time 14 days 8 hours 35 minutes
Servings: 48 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 48 fresh green beans trimmed
  • 2.5 cups distilled white vinegar
  • 2.5 cups water
  • 1 tablespoon pickling salt
  • 4 garlic cloves peeled and lightly crushed
  • 1 tablespoon dill seeds
  • 1 teaspoon red pepper flakes

Method
 

  1. Sterilize jars: Wash 2 quart-size canning jars and lids, then boil for 10 minutes. Keep warm.
  2. Prep the brine: In a large saucepan, combine vinegar, water, and pickling salt. Bring to a simmer, stirring until salt dissolves.
  3. Pack the jars: Divide garlic, dill seeds, and red pepper flakes evenly between jars. Stand green beans upright, packing tightly but without crushing.
  4. Pour and seal: Ladle hot brine into jars, leaving ½-inch headspace. Wipe rims, place lids, and screw bands finger-tight.
  5. Cool & store: Let jars cool on the counter. Label with date and store in the fridge or a cool pantry.
  6. Wait 2 weeks: Allow flavors to meld—your pickled green beans will be perfectly crisp and tangy.
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