This simple-to-prepare pickled green beans recipe is a great way to add a punch of flavor to your next salad or side dish.
Prep Time: 10minutes
Cook Time: 5minutes
4cupstrimmed fresh green beans
4sprigs of fresh dill
1 ½cupsdistilled white vinegar
1teaspooncrushed red pepper flakes
1 tablespoonsea salt
Trim the stem end of the green beans or remove the string if using bush beans.
Place the garlic cloves and as many green beans as you can into 2 clean sterilized jars.
Fit in 2 sprigs of fresh dill to each jar along with the beans.
Next, bring the water, vinegar, salt, and red pepperflakes to a boil over high heat in a large pot. Make sure the salt is completely dissolved before removing it from the burner.
Pour the brine over the green beans in the jar making sure to submerge them.
Cool to room temperature before adding on the seal and lid and placing in the refrigerator. See make and storage, along with chef notes.
Make-Ahead: You can make these up to 1 week ahead of time.How to Store: Place the pickled green beans sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.Use a butter knife to help move the ingredients around once the brine is in the jar, along with the green beans.For best flavor results, wait at least 24 hours before eating the pickled green beans. The longer you wait, the more intense in flavor they will get.Make sure your jars are completely clean and sterilized before using them.Depending on the size of your green beans, you may need more or less to fill the jars.Pickled green beans can sometimes take 2 to 3 extra days to break down while fermenting in the refrigerator so that they are more tender.