green bean pickle recipe

Written BySheba G Updated On
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The Best green bean pickle recipe

I’m so excited to share this green bean pickle recipe with you all! I’ve been making it for years, and it’s always a hit at family gatherings and potlucks. The story behind this recipe is that it was passed down from my grandmother, who learned it from her mother-in-law.

It’s a traditional Southern recipe that’s been around for generations, and I’m proud to keep it alive in my own kitchen. When I make this recipe, I love how the tangy flavor of the pickling liquid pairs with the crunch of the fresh green beans. It’s a perfect side dish for any occasion, whether you’re serving it alongside grilled meats or as a refreshing snack on a hot summer day.

My kids always ask for seconds (and even thirds!) when I serve it at family dinner. And the best part?

It’s ridiculously easy to make and requires only a few ingredients, so even the busiest home cooks can whip it up in no time. One of the things I love about this recipe is that it’s not just delicious – it’s also incredibly healthy. The green beans are packed with fiber and vitamins, and the pickling liquid is made with vinegar and spices, making it a great way to get your daily dose of probiotics.

Plus, it’s vegan-friendly, so everyone can enjoy it without worrying about dietary restrictions.

Quick Pickled Green Beans

4.9 from 1928 votes

Crunchy, tangy pickled green beans with garlic and dill. This easy refrigerator pickle is ready in 24 hours and keeps for weeks.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins plus 24 hours chilling
Servings: 8Cuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Pickling Brine

1 cup distilled white vinegar
1 cup water
2 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds

For the Green Beans

1 pound fresh green beans, trimmed to jar height
3 cloves garlic, peeled and smashed
3 sprigs fresh dill
1/2 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1In a large saucepan over medium-high heat, combine the vinegar, water, kosher salt, sugar, peppercorns, mustard seeds, and dill seeds.
2Bring the mixture to a rolling boil, stirring occasionally to dissolve the salt and sugar completely.
3Once boiling, reduce the heat to low and simmer for 2 minutes to infuse the flavors.
4While the brine simmers, pack the trimmed green beans vertically into a clean 1-quart mason jar.
5Tuck the smashed garlic cloves, fresh dill sprigs, and red pepper flakes (if using) between the beans, distributing them evenly.
6The beans should be snug but not crushed.
7Carefully pour the hot brine over the green beans, filling the jar to within 1/2 inch of the rim.
8Use a chopstick or thin spatula to gently release any trapped air bubbles.
9Wipe the jar rim clean, then screw on the lid tightly.
10Let the jar cool to room temperature on the counter for about 1 hour.
11You will see the brine become slightly cloudy and the beans will begin to change color from bright green to a muted olive green.
12Once cool, refrigerate for at least 24 hours before serving for best flavor.

🔧Equipment

Large saucepan
Whisk
1-quart mason jar with lid
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 9g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 2g

📝Notes

For longer storage, process the jars in a boiling water bath for 10 minutes. The pickles will keep for up to 3 months in the refrigerator. Adjust the red pepper flakes to your preferred heat level.

Watch Video Of How Quick Pickled Green Beans Works

One of my favorite things about this green bean pickle recipe is how versatile it is. You can serve it as a side dish at family gatherings or potlucks, or pack it in lunches for a healthy snack on-the-go.

And don’t even get me started on how well they reheat – just toss ’em in the microwave or oven until crispy and enjoy! When storing leftovers, make sure to keep them in an airtight container in the fridge to prevent spoilage.

❓ Frequently Asked Questions About Quick Pickled Green Beans

Q: What type of vinegar should I use for the pickling liquid?

The type of vinegar you use will depend on your personal taste preferences. Some people swear by white vinegar for its sharpness, while others prefer apple cider vinegar for its sweeter flavor.

Q: Can I use frozen green beans instead of fresh?

While fresh green beans are always preferred, you can use frozen ones as a substitute if necessary. Just be sure to thaw them first before using.

Q: How long do I need to let the pickles sit in the refrigerator before serving?

You’ll want to let them sit for at least 24 hours before serving to allow the flavors to meld together. However, if you’re short on time, you can also serve them after just a few hours – they’ll still be delicious!

Q: Can I add other ingredients to customize this recipe?

Feel free to experiment with different spices and seasonings to make this recipe your own! Some ideas might include adding garlic powder or dried dill weed for extra flavor.

Q: Will these pickles last longer if I store them in an airtight container?

Yes – storing them in an airtight container will help keep them fresh for longer. Just be sure to check on them every few days to ensure they’re still good to eat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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