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Pickled Green Beans

Preserving the harvest has been a proud tradition of home cooks across America. Now you can practice the craft in your own kitchen using tools and techniques from the experts at the CIA. Watch our technique video on canning green beans.

To prepare jars for canning: Read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. Do not use jars with noticeable imperfections such as cracks, chips, or bent lids and/or bands. Jars should be cleaned and heated to sterilize before filling. This reduces the possibility of contamination from residue, dust, or other impurities being trapped in the jar. It also ensures that the jar doesn’t break when it comes in contact with the sudden heat of cooked foods.

Try other pickling recipes in our book, Preserving.

Pickled Green Beans recipe by The Culinary Institute of America

Ingredients

Makes 3 pints

  • 3 prepared pint jars
  • 1 3/4 cups apple cider vinegar
  • 1 3/4 cups water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 garlic cloves, crushed
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon mustard seed
  • 6 stems fresh dill fronds
  • 1 pound, 8 ounces green beans, trimmed

Directions

  1. Combine the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring the brine mixture to a simmer and cook until the sugar is dissolved, about 4 minutes. Remove from the heat and set aside.
  2. Divide the garlic, red pepper flakes, mustard seed, dill, and green beans evenly between three prepared pint jars, leaving 1/4 inch of headspace. Pour the brine over the ingredients, making sure it reaches the bottom of the jars and the beans are fully submerged. Wipe the rims with a damp paper towel to clean them thoroughly. Seal the jars and process for 8 to 10 minutes by following steps 3 through 6.
  3. Place a circular rack in the base of a large pot or boiling-water canner (be sure pot itself is no more than 2 or 3 inches wider than the burner on your stove). The rack keeps jars from directly touching the base of the pot, which could cause them to overheat or process unevenly.
  4. Fill the pot or canner with enough water to cover the jars, and bring the water to a rolling boil. Use tongs to place the jars on top of the rack, taking care to leave a small amount of space between each jar so that the water can fully surround each jar.
  5. Make sure the water covers the jars by at least 1 inch. Once the jars are inside, place the lid on the pot, and begin the processing time. Process the jars for the amount of time dictated by the recipe. You may need to add additional boiling water to keep the proper level of liquid for longer processing times.
  6. Use tongs to carefully remove the jars from the water, and check to be sure a proper seal has formed. For a proper seal, the center of the jars should be depressed and not give at all when pressed. Cool the jars to room temperature before tightening the rings on the lids and storing in a cool, dark place. These pickled green beans may be stored up to six months.
 Per serving: 47 CALORIES, 1 g PROTEIN, 13 g CARBOHYDRATES, 4 g FIBER, 0 g TOTAL FAT (0 g saturated fat), 194 mg SODIUM, 0 mg CHOLESTEROL

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