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Pickled Green Beans

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.