PICKLED GREEN BEANS

The Pickle: There is nothing quite so satisfying as the crisp crunch of a pickled green bean. These are a fantastic snack food and excellent for putting out at parties to impress your friends. This recipe is similar to our recipe for kosher dills, just without sugar. You can also spice it up by adding mustard seeds, celery seeds, etc.

Makes 1 16oz jar

Ingredients:

  • 1/2 lb green beans

  • 1 garlic clove, cut in half

  • 1 2” bundle of dill, washed but kept on stem

  • 1 bay leaf

  • 1/4 tsp peppercorns

  • 1/4 tsp red pepper flakes

  • 1/2 cups apple cider vinegar

  • 1 cup white vinegar

  • 1 cups water

  • 1 TBSP kosher salt

Making the Pickles:

  • Fill the jar with garlic clove, dill, bay leaf, and green beans, packing snugly but not forcing them in. Add the peppercorns and red pepper flakes to the jar.

  • Boil white vinegar, apple cider vinegar, water, and kosher salt together.

  • Pour boiling vinegar mixture into the jars, up to 1/4 inch from the top. They will be ready to eat in 24 hours. If not canning, seal and store at room temperature for a few hours or overnight, then store in refrigerator for up to 3 months.

A Word on Canning: In order to safely keep these pickles at room temperature, is necessary to follow proper canning protocol, including completely sterilizing the jars and lids, adding in vegetables and then boiling pickling liquid when the jars are still are boiling hot, and reboiling the filled jars, keeping only those whose lids have properly sealed. If you have not canned food before, please refer to further resources on proper technique! You can also make small batches of pickles at a time, and store in the fridge for up to 3 weeks, avoiding canning entirely.

If you decide to can these pickles, fill still-hot freshly sanitized jars with boiling jam, wipe lip of jar with a damp cloth, secure lid, tighten rings finger-tight, and process in boiling water for 15 minutes. Properly canned jars whose lids compress on their own while cooling can be stored in a cool room for up to 1 year. Once open, refrigerate for up to 3 months.