Easy Refrigerator Pickled Green Beans
Growing up, my mom used to can garlic dilly pickled green beans. Let me tell you, I LOVED them! I did not like beans all that much, but something about these dilly beans transformed them into something I could not stop eating. I even liked them when she added a bit of spice, like a habanero.
Now that I have my own garden, it’s overflowing with beans. My daughter insisted we plant the multi-colored variety the past few years, so our pickled green beans are also a rainbow of colors. These little treats are a great way to get your kids to eat beans!
Pickled Green Beans
Ingredients
- Enough green beans to fill 3 quart jars tightly packed
- 5 cups white vinegar
- 1 ½ cup water
- ¼ cup kosher or pickling salt do not use iodized table salt
- ¼ cup coconut sugar
- 1 large head of garlic
- Fresh dill tops or sprigs
- Black peppercorns
- Habaneros if desired
Instructions
- Wash 3 quart jars with lids in very hot, soapy water and rinse well.
- Snap the tops off of the green beans.
- Divide garlic between the three jars, dropping it into the bottom of each jar.
- To each jar also add a sprig of dill, a few peppercorns, and the habanero (if desired).
- Tightly pack green beans into jars and set aside.
I added pepper flakes to this one…
- Bring the vinegar, water, salt, and sugar to a boil in a non-reactive saucepan.
- Pour hot vinegar liquid over the beans and screw lids on.
- Allow to cool.
- Store in the refrigerator, they will be ready to eat in a day or two and will keep refrigerated for several weeks.
- This recipe will work for other vegetables too. Try it with carrots, onions, zucchini, peppers, cucumbers.
Here are a few other picklin’s that I made this week, straight out of the garden!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.