Description
Crisp dill pickled green beans elevate garden-fresh produce into a tangy, zesty preserve that brings summer’s bounty to your pantry. Crunchy, briny, and perfectly seasoned, you’ll savor these pickles as a delightful snack or vibrant side dish.
Ingredients
Scale
Vegetables:
- 1 lb green beans
- 2 cloves garlic
Pickling Ingredients:
- 2 cups white vinegar
- 2 cups water
- 2 tbsp kosher salt
- 2 tbsp sugar
Herbs and Spices:
- 2 sprigs fresh dill
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes
Instructions
- Thoroughly wash green beans and trim the ends to create uniform, crisp pickle spears that will fit neatly in canning jars.
- Sterilize two mason jars and lids by boiling them in water for 10 minutes to ensure a clean, bacteria-free preservation environment.
- Crush garlic cloves and divide them between the sterilized jars, creating a fragrant base layer for the pickled green beans.
- Arrange green beans vertically in the jars, packing them tightly but carefully to maintain their structural integrity.
- Scatter fresh dill sprigs, black peppercorns, mustard seeds, and red pepper flakes among the green beans to infuse complex, zesty flavors.
- In a non-reactive saucepan, combine white vinegar, water, kosher salt, and sugar. Heat the mixture to a rolling boil, stirring until all granules completely dissolve.
- Carefully pour the hot pickling liquid over the green beans, ensuring they are completely submerged and leaving a small headspace at the top of each jar.
- Wipe jar rims clean, secure lids tightly, and let jars cool to room temperature for about 1 hour.
- Refrigerate pickled green beans for at least 48 hours before consuming to allow flavors to develop and intensify.
- Store sealed jars in the refrigerator for up to 4 weeks, enjoying crisp, tangy pickled green beans as a delightful condiment or snack.
Notes
- Choose fresh, firm green beans at peak ripeness for the crunchiest texture and brightest flavor in your pickles.
- Use wide-mouth mason jars to make packing and removing beans easier without damaging their shape.
- Slice off bean ends for uniform size and remove any blemishes to ensure a professional-looking pickle presentation.
- Adjust spice levels by increasing or decreasing red pepper flakes for those who prefer mild or extra-hot pickled beans.
- For a low-sodium version, reduce salt quantity or substitute with a salt alternative like potassium chloride.
- Experiment with additional spices like coriander seeds or bay leaves to create unique flavor profiles beyond traditional dill pickles.
- Create a gluten-free and vegan-friendly recipe by using only plant-based ingredients and ensuring all spices are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 15
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg