Crisp Pickled Green Beans

4.6
(181)
140 Reviews
32 Photos

These pickled green beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is from my grandmother's cookbook that she passed on to all her grandchildren. It's much better than those that call for cooking the beans first.

Submitted by Jani Whitsett
Updated on May 13, 2024
32
Two jars of crisp pickled green beans on a cutting board, with a fork removing two green beans from an open jar
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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
14 days 8 hrs
Total Time:
14 days 8 hrs 35 mins
Servings:
48
Yield:
6 (1/2-pint) jars
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close up view of Crisp Pickled Green Beans in closed jars
Chad Ellis
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Ingredients

Original recipe (1X) yields 48 servings

  • 2 ½ cups distilled white vinegar

  • 2 cups water

  • ¼ cup salt

  • 1 clove garlic, peeled

  • 2 ½ pounds fresh green beans

  • 6 large sprigs dill

  • ¾ teaspoon red pepper flakes (Optional)

Directions

  1. Gather all ingredients.

    Ingredients to make crisp pickled green beans

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  2. Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.

    A hand adding a half-pint jar to a pot of simmering water

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  3. While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.

    A boiling pot of vinegar, water, salt, and garlic

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  4. Trim green beans to 1/4-inch shorter than the jars.

    A cutting board with trimmed green beans

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  5. Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.

    Six half-pint jars with dill, red pepper flakes, and trimmed green beans

    Dotdash Meredith Food Studios

  6. Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.

    A ladle pouring hot brine into a half-pint jar with green beans

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  7. Place a rack in the bottom of a large stockpot and fill halfway with water.

    Two hands putting a rack in a large stock pot, half filled with water

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  8. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

    A jar holder lowering a sealed jar of green beans into simmering water in a stockpot with a rack

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  9. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

    A hand pouring a pitcher of hot water into a large stockpot of simmering water with a rack, with six jars of green beans

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  10. Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.

    A jar holding removing a jar of crisp pickled green beans from a large stockpot

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  11. Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

    Two jars of crisp pickled green beans on a cutting board, with a fork removing two green beans from an open jar

    Dotdash Meredith Food Studios

Recipe Tip

If any jars do not seal properly, refrigerate and eat those beans within a week.

399 home cooks made it!

Nutrition Facts (per serving)

8 Calories
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 8
% Daily Value *
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 1g 1%
Vitamin C 4mg 5%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.