Cold-Pickled Green Beans recipe

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Ingredients

1 cup tarragon vinegar
2 cups water
4 (1 pint) canning jars with lids and rings
2 pounds fresh green beans, rinsed and trimmed
4 sprigs fresh dill
1 teaspoon celery seed, divided
1 teaspoon mustard seed, divided
1 teaspoon crushed red pepper flakes, divided
1 tablespoon whole black peppercorns, divided
4 cloves garlic, peeled and cut in half lengthwise
½ teaspoon salt, or as needed

Nutrition Info

7.2 calories
carbohydrate: 1.6 g
cholesterol: : -
fat: 0.1 g
fiber: 0.7 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 25.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the tarragon vinegar and water together in a bowl.

  2. Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.

  3. Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.

Recipe Yield

4 pints

Recipe Note

These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!

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