Pickled Green Beans
Elevate your snack game or complement your meals with these tangy and crisp Vegan Pickled Green Beans. Not only are these pickled green beans a great way to preserve the bountiful harvest from your garden or the local market, but they also offer a burst of flavor that can enhance any plate. From salads to Bloody Marys, these beans add a vibrant crunch and zesty taste. The process is straightforward and fun, requiring just a few ingredients and some patience as they marinate to perfection.Of course, feel free to make the recipe your own and experiment! Pump up the spice or remove the peppers if that's not your thing, test out different spices, and have fun!Below are instructions for both quick pickling and water bath canning. Follow the first set of instructions if you would like a quicker recipe and plan to eat the beans in the near future. These would be what some people call "refrigerator pickles". They don't follow a true canning method and will not save unrefrigerated or for long periods of time. If you'd like to give water bath canning a try, take a look at the instructions below. It's not all that difficult, very fun, and will keep your beans for much longer!
Estimated Cost$12
Helpful Equipment
Ingredients
- 2½ lb. Green Beans (snapped or trimmed)
- 1½ Cup White Vinegar
- ½ Cup Apple Cider Vinegar
- 2 Cup Water
- 1 Tbsp. Sugar
- ¼ Cup Salt
- 4 Cloves Garlic (peeled)
- 1 tsp. Mustard Seed
- 6 Sprigs Fresh Dill
- 1 Cayenne Pepper (sliced)
Instructions
Prep Equipment
- Sterilize a quart-sized mason jar and its lid by boiling them in water for 10 minutes. You'll want to keep these hot until you're ready to pack them.
Make the Brine
- In a large saucepan, combine the ingredients for the brine.1½ Cup White Vinegar, ½ Cup Apple Cider Vinegar, 2 Cup Water, 1 Tbsp. Sugar, ¼ Cup Salt
- Crush one of the garlic cloves and add it to the brine as it heats up.
- Bring to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
Pack the Jars
- Remove your sterilized jars from the simmering water.
- Add the beans and spices to the jars evenly. Use ½ of a garlic clove per jar.2½ lb. Green Beans, 4 Cloves Garlic, 6 Sprigs Fresh Dill, 1 Cayenne Pepper, 1 tsp. Mustard Seed
- Pack the trimmed green beans into the sterilized jar, standing them upright. Be sure to leave ½ to ¼ inch space above the beans in the jar.
- Pour the brine over the green beans in the jar, ensuring the beans are completely submerged.
Cool and Store
- Allow the jar to cool to room temperature.
- Seal the jar tightly with its lid and refrigerate for at least 24 hours before consuming to let the flavors develop.
- Keep refrigerated and consume within a month for best quality.
Notes & Tips
Instructions for Water Bath Canning these Pickled Green Beans
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Prepare Canning Equipment:
- Wash your canning jars, lids, and screw bands in hot soapy water and rinse thoroughly.
- Place the jars in a canning pot filled with water and bring to a simmer (180°F) to sterilize them. Keep the jars hot until you are ready to use them.
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Prepare the Jars:
- Follow the instructions in the above recipe for making the brine and packing the jars.
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Fill Jars with Brine:
- Ladle the hot brine into the jars over the green beans, leaving 1/2 inch of headspace (room between the top of the liquid and the lid). Remove any air bubbles by gently tapping the jars or using a non-metallic spatula.
- Wipe the jar rims clean with a damp towel to ensure a good seal.
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Seal and Process:
- Place the lids on the jars and screw the bands down until resistance is met, then increase to fingertip-tight.
- Return the jars to the canning pot, making sure they are completely covered by water (at least 1 inch above the tops of the jars).
- Bring the water to a full rolling boil, then start your timer. Process the jars for 10 minutes, adjusting for altitude as necessary.
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Cool and Store:
- After processing, turn off the heat and let the jars sit in the water for 5 more minutes.
- Remove the jars from the water and place them on a towel or cooling rack, spaced apart, to cool undisturbed for 12 to 24 hours.
- Check the seals; the lids should be sucked down and not flex when you press in the center.
- Label and date the jars. Store in a cool, dark place. Wait at least two weeks before opening to let the flavors develop.
Nutrition
Calories: 85.2kcalCarbohydrates: 16.3gProtein: 3.6gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 4736.9mgPotassium: 443.7mgFiber: 5.1gSugar: 8.7gVitamin A: 1321.2IUVitamin C: 24.1mgCalcium: 82.5mgIron: 2.3mg
