When you think of pickling, cucumbers becoming pickles comes to mind. But did you know you can actually pickle a number of different vegetables? Green beans are a top choice. It’s easy to do and makes for a great snack or side dish.
- 5 pint glass jars and lids (like Ball jars), thoroughly cleaned and sterilized
- 2 pounds fresh green beans, ends chopped off
- 1 cup apple cider vinegar
- 2 cups warm water
- 1 tablespoon maple sugar
- 1 tablespoon sea salt
- 3 tablespoons fresh dill, optional
- First, clean and sterilize the jars. Running them through the dishwasher is the best way. No dishwasher? Then clean with warm, soapy water.
- Prepare the beans by cutting the ends off and making sure they can fit in the jar. For beans that are too long, cut in half.
- In a medium bowl, combine vinegar, water, maple sugar and salt, whisking until salt is dissolved.
- Transfer to a pot and bring to a boil.
- While the liquid mixture is on the stovetop, loosely pack each jar with some of the dill (even distributed between the 5 jars) and the beans.
- When liquid boils, ladle the pickling liquid into each jar, filling nearly to the top. Allow it to cool to room temperature, around 10 hours.
- When cooled, seal the jars with lids (and potentially rings). Allow green beans to ferment for 2 to 3 weeks in a cool, dark space before serving.
- Refrigerate any jars that do not seal properly and consume within a week.
Once you get used to making these pickled green beans, you can start to try different variations of the recipe. Some recipes call for dill seeds; others turn this into a spicy dish by adding red pepper flakes or cayenne pepper.
- Prep Time: 10 min
- Category: Snacks, Side Dishes
- Method: Pickling
- Cuisine: American
- Serving Size: 165g
- Calories: 36
- Sugar: 3.8g
- Sodium: 170mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 2.4g
- Protein: 1.6g
- Cholesterol: 0mg
Keywords: pickled green beans, dilly beans