This is a simple recipe to make Pickled Green Beans or almost any pickled vegetable!
I have always loved pickles and with as many green beans as my garden has been giving lately, I wanted to try making Pickled Green Beans. I am so glad I did! They are at least as good as pickles made from cucumbers.
I can my green beans mostly but sometimes only get a pound or two at a time. This is a great thing to do with those smaller pickings.
Many things can be pickled with this recipe. I had a few cucumbers and peppers so made a can of each of those too. Yummy! 🙂 Just double, triple or more the recipe to make bigger batches.
Print the recipe for Pickled Green Beans.
This recipe is slightly adapted from Taste of Home.
1 lb fresh green beans
6 garlic cloves
1 ½ tsp dill or 3 fresh dill heads
¾ tsp cayenne powder or red pepper flakes, optional
¼ cup canning salt
3 cups white vinegar
3 cups water
Combine salt, vinegar and water in a saucepan and bring to a boil.
Heat water in hot water bath canner.
While things on the stove are heating, snap ends off of beans. Leave whole or snap into smaller pieces.
Pack beans into 3 hot pint jars, leaving ½ inch of headspace.
Add garlic and dill. If desired, add cayenne or red pepper flakes.
Add salt, vinegar and water mixture to jars, again leaving ½ inch headspace.
Wipe rims with a clean rag.
Process in a hot water bath for 10 minutes. Be sure the jars are covered by at least an inch of water.
You can also skip the canning process and keep them in the refrigerator for a week before eating if you will eat them fairly quickly.
Yield; 3 pints
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