Easy Pickled Green Beans
We have a big fridge but I need a bigger one because of all the condiments we have. When opening the door, there are two shelves full of them plus the actual door. Of course, the more I cook the more of them I need and I also like making condiments from scratch.
Call me a “foody snob” but I like fresh, tasty food and that includes my condiments! I’d rather make my own Pickled Ginger aka Gari than buy 🛒 some from the store. The same applies to Pickled Beets, Dill Pickles, and so on.
One that I like making is my Easy Pickled Green Beans! They’re crunchy with a lovely tangy taste to them! They’re perfect when I make a Bloody Caesar (Bloody Mary is almost the same except a Caesar uses clamato juice instead of tomato juice), for my charcuterie board, in salads 🥗 or along with a sandwich.
There’s very little prep to do and within 20 minutes, you have a fresh batch of these little guys! Besides the freshness, it’s also cost effective. Buying them at the grocery store is outrageously expensive versus making them at home. You’ll be able to make a few batches before reaching the cost of a commercial single jar… it’s crazy 😯!
As I mentioned above, it’s pretty quick to make 👩🍳 these Easy Pickled Green Beans! After boiling the brine, it has to cool off while looking after the veggies. After sorting them (straight ones are better for this recipe in lieu of the curvy ones), the ends are trimmed and discarded.
From here, the beans are stacked in a mason jar to see if we have the right amount before quickly blanching them for about 45 seconds and then transferring them to an ice water bath to stop the cooking process.
You might ask why blanching them…
It helps kill the bacteria on the surface therefore extending the life of the beans when storing in the fridge. It won’t help to keep that green vibrant color as they’ll be sitting in the brine. With time, they will start discoloring into a dull khaki color… vinegar does that!
Some prefer skipping the blanching process and pour hot brine over the beans. I highly don’t recommend it because these Easy Pickled Green beans will lose their crispiness and you’ll end up with very soft veggies that can barely hold together.
The type of beans needed for this recipe are green beans also known as snap or string. You might come across purple or yellow hued beans which are perfectly fine but they won’t hold their color. The French haricots vert are the ones that are not suitable for pickling. They’re too thin and too small!
Although it’s a quick pickling process, you shouldn’t skip the sterilization of your jar and lid. It takes just a few minutes ⏳ to do and helps keep them from molding. If you’re not familiar with how to do canning, here’s the link… How to do Home Canning
To help the flavor develop, they should be left alone in the fridge for a couple of days. I know, it’s tempting 🙄 but the wait is totally worth it! One more thing I should mention is don’t make a big batch unless you have a huge party coming up. Make them as you go to ensure freshness. Once again, it’s a quick pickling recipe and they’re not “preserved” as regular in canning.
Crunchy with a nice tangy taste to them, these Easy Pickled Green Beans are a great condiment for your Bloody Caesar but also for your charcuterie board. They can be added to salads or served on the side along with a sandwich 🥪. Within 20 minutes, you’ve got yourself a fresh batch without the high price ticket…
Bon Appétit! 🍽
Check out these other tasty condiment recipes… 😀
– Candied Fruits
– Homemade Horseradish
– Bread & Butter Pickles
– Thai Yellow Curry Paste
– Tartar Sauce
– Pickled Jalapeños
– Honey Mustard Dipping Sauce
and for even more condiment recipes 🥫, click on this link… Recipe Category • Condiments
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Easy Pickled Green Beans
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Ingredients
- 3/4 cup water
- 3/4 cup white vinegar
- 1/2 tbsp. pickling salt (substitute kosher salt)
- 1 tsp. granulated sugar
- 1/2 lb. green beans, trimmed
- 1 large clove garlic, chopped
- 1 tsp. dill seed
- 1/2 tsp. red pepper flakes, or to taste
Directions
- To make the brine, add water, vinegar, salt and sugar to a medium saucepan over medium-high heat. cool off.
- Stir until the salt and sugar are dissolved and bring the mixture to a boil before removing from the heat to cool off.
- Meanwhile, pick straight green beans (not the curvy ones) and trim the ends; discard them.
- Stack the beans in a mason jar for the right amount. Remove them and wash the jar thoroughly.
- In another pot, quickly blanch the green beans in boiling water, about 45 seconds before transferring them to an ice water bath to stop the cooking process. Let them cool completely.
- In the clean jar, add garlic, dill and red pepper flakes. Pack the jar with cooled green beans and then pour in the cooled brine, making sure to cover the veggies completely.
- Place sterilized lid on then the screw band and transfer to the fridge. Let them sit 2 days before enjoying them.
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