Garlicky, snappy, crisp, gently spicy, and utterly perfect, these Pickled Green Beans are incomparable when chilled and nibbled on straight from the refrigerator on a hot day. It's like a cucumber pickle in flavour but with a crunch times a million.
2poundsfresh green beansends and strings removed
2 1/2cupsapple cider vinegar
2tablespoonsraw sugarcan substitute granulated white sugar if necessary
Additional Ingredients Per Pint:
1dill head or 2 teaspoons whole dill seed
1/2teaspoonmustard seednot ground mustard
1/2teaspooncrushed red pepper flakes
1/4teaspooncoriander seedsnot ground coriander
Trim the green beans so they are of a height to reach within 1/2-inch of the tops of the jars. Load each jar with the additional per-jar ingredients and pile the trimmed beans in over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the green beans in the jars to within 1/4-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don't seal, refrigerate immediately after processing. Let the pickled beans sit for 2 to 3 weeks before cracking open and eating!
Pickled Green Beans: Dilly Beans
Amount Per Serving
% Daily Value*
Vitamin A 410IU8%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.