Quick Pickled Green Beans
User Reviews
4.4
Quick Pickled Green Beans
Description
Quick Pickled Green Beans are made by blanching fresh green beans to preserve their snap, then cooling them rapidly in ice water. A brine is prepared by boiling a mixture of white vinegar, apple cider vinegar, water, salt, and sugar until the salt and sugar dissolve. The beans are packed into a jar with aromatics including garlic slices, fresh dill sprigs, black peppercorns, and red pepper flakes for mild heat.
The cooled brine is poured over the beans, which are then sealed and refrigerated to develop flavor. The short blanch and cold soak maintain a firm texture that contrasts with the tangy, subtly sweet brine. The presence of both vinegars adds depth to the acidity, complemented by herbal and spicy notes from the seasonings.
These pickled beans are best after about four days and can be kept refrigerated for up to two months, offering a convenient preserved vegetable. They can be used as a zesty side, added to salads, or enjoyed as a snack. The recipe yields one pint, and quantities can be doubled as desired.
While blanching enhances texture, it can be skipped for a softer bite by pouring hot brine directly over raw beans, though some crispness is lost. This recipe is designed for refrigerator storage and is not intended for water bath canning.
Ingredients
- 1 pound green beans
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 4 dill sprigs, fresh
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 4 garlic thin slices
Instructions
- Wash the beans and remove the stems. Cut to fit into your canning jar.
- Blanch the green beans. Bring a pot of water to a boil. Once it is boiling vigorously add the beans and cook for one minute.
- Drain the beans in a colander and then place them in ice water to cool.
- To make the brine bring the white vinegar, cider vinegar, water, salt and sugar to a boil. Stir to make sure the salt and sugar dissolve. Then remove from the heat and let the brine cool.
- Add the onion slices, garlic slices, peppercorns and red pepper flakes to a clean pint size mason jar. Add the cooled beans lengthwise along with a few sprigs of dill.
- When the brine is cool pour it over top of the beans. Put a lid tightly on the jar. Refrigerate once the jar is at room temperature.
- Let sit for about 4 days before eating. The dilly beans will keep in the refrigerator for 2 months.
Notes
- This recipe is intended for refrigerator pickling and should not be processed with water bath canning.
- Skipping the blanching step will produce softer pickles but is acceptable for varied texture preferences.
- The recipe yields one pint jar, and doubling the quantities can easily produce more.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1jar
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 238kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 3543mg | 148% |
| Potassium | 1164mg | 25% |
| Fiber | 13g | 52% |
| Sugar | 21g | 42% |
| Vitamin A | 3600IU | 72% |
| Vitamin C | 62mg | 69% |
| Calcium | 231mg | 23% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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