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An open jar of pickled green beans sits on a wooden cutting board.

Pickled Green Beans

These pickled green beans are the perfect crunchy, tangy and spicy bite for snacking, charcuterie or garnishing a bloody Mary. Infused with fresh dill, garlic, and a kick of heat from fresh chiles, they are packed with bold flavors that will have you making them again and again.
5 from 12 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 pints

Equipment

  • Large pot
  • Measuring cups and spoons
  • 8 pint sized mason jars

Ingredients
  

  • 4 lb fresh green beans
  • 4 cups white vinegar
  • 4 cups water
  • ¼ cup picking salt
  • 8 sprigs of fresh dill
  • 2 teaspoon red pepper flakes
  • 2 teaspoon mustard seeds
  • 2 teaspoon black peppercorns
  • 8 cloves of garlic
  • 4 Serrano or Cayenne peppers, sliced in half
  • 1 teaspoon Pickle crisp

Instructions
 

Prepare your ingredients and jars.

  • Line up 8 pint sized mason jars.
    To each jar add: 1-2 sprigs of fresh dill, ¼ teaspoon each of red pepper flakes, mustard seeds and black peppercorns, 1 clove of garlic, half a small Serrano or Cayenne pepper and ⅛ teaspoon of Pickle Crisp.
    Wash your green beans and cut any long ones to fit the height of your mason jars.
    Tightly pack the green beans into the jars, leaving as little space as possible without any beans poking over the tops of the jars.
    *Note* You may get more or less than 8 jars depending on the size of your green beans and how tightly you pack them.

Make the brine.

  • In a large stainless steel pot, combine water, vinegar and salt.
    Bring to a boil over high heat, stirring to dissolve the salt. Then remove from the heat.

Assemble your pickles.

  • Carefully ladle the hot pickling liquid into the jars, covering the green beans. Leave around ½ inch of headspace and use a knife or chopstick to remove any air bubbles.
    Wipe down your jar rims before placing on clean lids and bands.

Water bath canning.

  • Place jars on a rack in a large pot and cover with water at least 1-2 inches above the top of the jars.
    Bring the water to a full rolling boil and boil the jars in the water bath for 10 minutes (adjusting time for altitude).
    Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
    Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
    Store sealed jars in a cool dry place for 12-18 months for best quality.
    *Note* If any of the jars do not seal simply store in the refrigerator and consume within 6 weeks.
    Enjoy!
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