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Crisp Pickled Green Beans

Appetizer 🧄Side Dish 🥗Snack 🍿 Low-CarbLow-SodiumHeart-Healthy ❤️Gluten-FreeVegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean EatingPescatarian 🐟

Crisp Pickled Green Beans deliver snappy texture with bright vinegar, fresh dill, and a gentle heat from red pepper flakes. After a short rest, the beans develop a balanced tang and garlicky aroma that’s ideal for snacking, relish boards, or topping a Bloody Mary. Serve them when you want a zesty, refreshing bite with plenty of crunch.

  • Prep15 mins
  • Cook20 mins
  • Serves48
  • DifficultyMedium
Crisp Pickled Green Beans
  1. 1

    Gather all the ingredients.

  2. 2

    Check six 1/2-pint jars for cracks and the rings for rust, discarding any that are defective. Submerge them in simmering water. Wash the new, unused lids and rings in warm, soapy water.

  3. 3

    While the jars sterilize, mix the vinegar, water, and salt in a large saucepan. Add the garlic and bring to a rolling boil over high heat.

  4. 4

    Trim the green beans to 1/4 inch shorter than the jars.

  5. 5

    Take the jars out of the simmering water. Put 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack the green beans in, standing them on end.

  6. 6

    Ladle the boiling brine (leave out the garlic) into the jars, filling to within 1/4 inch of the tops. Seal the jars with the lids and rings.

  7. 7

    Set a rack in the bottom of a large stockpot and fill it halfway with water.

  8. 8

    Bring the water to a boil and lower the jars, spaced 2 inches apart, into the boiling water using a holder.

  9. 9

    Add more boiling water to cover the jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

  10. 10

    Remove the jars from the stockpot and let them cool to room temperature, 8 to 12 hours. Check the seals by pressing the center of each lid—it should not move.

  11. 11

    Let the green beans ferment for 2 to 3 weeks in a cool, dark place before eating.