Following up on my new found simple pickling method for Mexican Style Pickled Carrots, I decided to tackle pickled green beans. Again Costco, had a deal on two pounds of green beans that I jumped on, but needed a way to preserve some of them. What better way than pickling!
Note, like the pickled carrots, I take some shortcuts in the preparation that don't leave the jars completely sterile. To minimize my personal risk, I ensure the pickled green beans are always refrigerated and I consume within 2 weeks. Please prepare according to your own safety preferences.
- 12oz fresh green beans trimmed and washed
- 1 cup white or apple cider vinegar
- 1 cup filtered water
- 1 teaspoon salt
- 1 tsp dried dill or 1 tbsp fresh
- 1 garlic clove, crushed or roughly chopped (optional)
- 1/4 teaspoon crushed red pepper (optional)
- Wash and prep the green beans. You may need to separate them into two batches.
- Add the vinegar, water, and salt to a 2qt stock pot and add the first batch of green beans.
- Bring to a boil and reduce to medium to keep simmering.
- Cook for 3-5 minutes until the green beans change from a bright green to a dull green.
- Using tongs, remove the green beans into a clean (sterile) quarter size jar.
- Keep the pickling solution in the pot and add the second batch of green beans.
- Cook this batch like the first for 3-5 minutes until the beans turn a dull green.
- Add those beans to the jar along with the dill, garlic, red pepper flakes.
- Pour the pickling liquid on top until the beans are fully submerged. If more liquid is needed, add 50/50 solution of vinegar and water.
- Let the jar cool to room temperature, then secure with the lid and refrigerate. Consume within 2 weeks.
- Alternatively, follow steps to sterilize the jar and seal it properly in a steam bath so it becomes shelf stable.