Pickled Green Beans
Preserve your green beans for months to come with our pickled green bean recipe!

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Ingredients
Instructions
Trim green beans into 4-inch pieces. Pack beans lengthwise into 4 hot 1-pint canning jars, leaving ½-inch head space. To each jar, add ¼ teaspoon cayenne pepper, 1 dill stem (or 1 teaspoon dill seed), and 1 garlic clove. In a medium-size saucepan, bring remaining ingredients to a boil. Pour boiling liquid over beans, leaving ½-inch head space. Run a hot knife along the inside of the jar to remove air bubbles. Wipe jar rims. Seal tightly. Process 40 minutes in a boiling-water bath (for canning and safety instructions, see the link below). Remove and cool. You’ll hear the lids “pop” when they seal. Let beans stand at least two weeks before tasting to let the flavor develop.
Reader Comments
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Pickling vegetables
Is it safe to use Kosher salt for pickling vegetables or is this what pickling salt is?
can I use kosher salt for pickling
Hi, Sandra. As long as the kosher salt has no additives or anti-caking agents, it is fine to use.
Canning and Safety Instructions
Where are the canning and safety instructions that were supposed to be included?
I think the ones done in a
I think the ones done in a stone crock have to be better.