Crisp Pickled Green Beans

Name: Crisp Pickled Green Beans
Prep time: 15 min
Cook time: 20 min
Total time: 20675 min
Ingredients: 2.5 cups distilled white vinegar; 2 cups water; 0.25 cup salt; 1 clove garlic, peeled; 2.5 pounds fresh green beans; 6 large sprigs dill; 0.75 teaspoon red pepper flakes

4.5

(173)

132 Reviews

31 Photos

This pickled green beans recipe is from my grandmother's cookbook that she passed on to all her grandchildren. The beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is much better than those that call for cooking the beans first.

Recipe by Jani Whitsett

Updated on November 14, 2022

31

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

14 days 8 hrs

Total Time:

14 days 8 hrs 35 mins

Servings:

48

Yield:

6 1/2-pint jars

Jump to Nutrition Facts

close up view of Crisp Pickled Green Beans in closed jars — Chad Ellis

Ingredients

2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
2 ½ pounds fresh green beans
6 large sprigs dill
¾ teaspoon red pepper flakes (Optional)

Directions

Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
While the jars are bring sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
Trim green beans to 1/4-inch shorter than the jars.
Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.
If any jars do not seal properly, refrigerate and eat those beans within a week.

Nutrition Facts (per serving)

8	Calories
2g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 48
Calories 8
% Daily Value *
Sodium 2mg	0%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 1g
Vitamin C 4mg	22%
Calcium 11mg	1%
Iron 0mg	2%
Potassium 55mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.