Green Bean Pickles
Enjoy crunchy and tangy Green Bean Pickles that are easy to make and perfect for snacks, sandwiches, and salads.
Servings: 4 servings
Equipment
- Large Pot
- Sterilized jars
Ingredients
Ingredients
- 1 pound Fresh green beans, trimmed Use fresh, firm beans for the best crunch.
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Kosher salt
- 4 cloves Garlic, peeled and slightly crushed
- 2 teaspoons Dill seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 2 pieces Dried chili peppers (optional) Add for heat if desired.
Instructions
- Sterilize your jars and lids by boiling them in a large pot of water for 10 minutes.
- In another pot, mix the vinegar, water, and kosher salt together. Bring it to a boil.
- Carefully place the garlic cloves, dill seeds, mustard seeds, black peppercorns, and optional chili peppers into the sterilized jars.
- Tightly pack the green beans vertically into the jars.
- Pour the hot vinegar mixture over the beans, leaving about 1/2 inch of space at the top.
- Seal the jars tightly and let them cool down to room temperature on the counter.
- Store the jars in a cool, dark place for at least two weeks to develop flavors.
Notes
Store pickles in a cool, dark place. Once opened, keep in the refrigerator for up to a month.