Zesty Pickled Green Beans
Learn how to make crisp, tangy pickled green beans with the perfect brine and safe canning tips, for long-lasting flavor.
Servings: 8 Servings
Calories: 24kcal
Equipment
- 1 Whisk
- 1 Water Bath Canner (optional)
Ingredients
- 12 ounces green beans
- 1¼ cup white vinegar
- 1¼ cup water
- 1 tablespoon sea salt
- ½ teaspoon black peppercorn
- 1 teaspoon sugar
- 1 medium serrano pepper
- 2 cloves garlic
- 2 sprigs dill
Instructions
- Wash green beans and trim ends so that they can fit into a pint-sized jar with about an inch of clearance. If the green beans are too long, just slice them in half, crosswise. Pack green beans upright into two sterilized pint-sized jars.
- Combine vinegar, water, salt, sugar, and peppercorns in a small saucepan and whisk to dissolve the salt and sugar. Once the brine comes to a boil, remove it from the stove.
- Slice a serrano pepper in half and add one half to each jar. Slice each garlic clove in half and divide between the jars, then add dill.
- Divide brine between the two jars, leaving ½ inch of headspace. Wipe jar rims, then add lids and tighten collars. Marinate for at least 3 days to a week before enjoying.
Notes
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- When choosing green beans, use young, firm green beans with no bulging seeds.
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- Arrange the beans vertically in jars; it looks nice and prevents floating.
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- Make sure the vinegar you use has 5% acidity.
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- Use white vinegar for a sharper flavor or apple cider vinegar for a softer, fruitier tang.
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- Resist eating them right away! They’re best after 1 week so the flavors meld.
Nutrition
Serving: 1Serving | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Sodium: 877mg | Fiber: 1g | Sugar: 2g
