Sauces and Condiments Canning and Preserving Recipes Pickled Pickles Crisp Pickled Green Beans 4.5 (173) 132 Reviews 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 31 31 31 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 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. I Made It Print Nutrition Facts (per serving) 8 Calories 2g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved