Pickled Green Beans Recipe: How to Make Pickled Green Beans

Pickled green beans are made by preserving fresh green beans in a pickling mixture of vinegar, water, sugar, salt, and seasonings. These bright, snappy vegetables (also known as dilly beans) are made by soaking green bean pods in a flavorful brine seasoned with cloves of garlic, black peppercorns, mustard seed, and coriander seed for a bold burst of sweet-and-spicy flavor. You can serve pickled beans with a salad, on a sandwich, in a grain bowl, or include them in an antipasto spread. You can also eat them straight out of the jar for a crisp, healthy snack or side dish packed with briny flavor.

Patience is key when it comes to making a perfectly pickled vegetable. Outside of the wait time, preparing pickled green beans is a minutes-long process. In spite of the ease of this process, there are a few things you can do to make sure your green beans turn out great.

1. 1. Use fresh, high-quality produce. Pickling is the perfect way to preserve seasonal produce in peak form. Whether you’re getting them from the garden or grocery store, opt for fresh, brightly-colored green beans that have a firm, snappy texture. Never use frozen or spoiled green beans for pickling.
2. 2. Mix and match vegetables. Pickled green beans are delicious on their own, but they also work well with a variety of other vegetables. Add other vegetables like sliced shallots, jalapeño peppers, zucchini, okra, and fresh dill sprigs to your green bean pickle for a well-rounded pickle mixture.
3. 3. Change up the vinegar and seasonings. The vinegar and seasonings used in this quick pickle recipe can be adjusted to completely alter the flavor of your green beans. Play around with different kinds of vinegar—like rice vinegar, apple cider vinegar, and white wine vinegar—and add whole and ground spices for a unique taste. Include dill seed in your pickling liquid for a more dill pickle-inspired bite, or add some heat with red pepper flakes and cayenne pepper.
4. 4. Find the right brine ratio. The ideal liquid ratio for any pickle brine is 1 part vinegar to 1 part water. For each cup of vinegar used, you should add 1 tablespoon of sugar and 2 teaspoons of salt. You can experiment by adding more or less vinegar, sugar, or salt depending on your preferences.
5. 5. Store your pickles properly. You should always use an airtight glass canning jar or Mason jar that has been washed thoroughly to pickle your vegetables. Allow the brine to cool completely before storing it in the refrigerator for up to 2–3 weeks.