Pickled Green Beans
Updated Dec. 14, 2022
- Total Time
- These will keep for 2 months in the refrigerator.
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Ingredients
- 6 to 7ounces green beans
- 1teaspoon coriander seeds
- 1teaspoon mustard seeds
- ¼teaspoon black peppercorns
- 3sprigs fresh dill
- 1bay leaf
- ½cup white wine vinegar
- ½cup sherry vinegar
- ½cup water
- 1tablespoon raw brown (turbinado) sugar
- 1teaspoon fine sea salt
- 1large garlic clove, quartered
Nutritional analysis per serving (2 servings)
88 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 2 grams protein; 656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse green beans and break off stem ends. Put them into a pint jar, standing them up and squeezing as many into the jar as you can. There should be ½ inch of head space in the jar, so you may have to trim down some of the beans. Once you’ve cut them down to fit, take them out of the jar and sterilize the jar in a boiling water bath for 5 to 10 minutes. Using a jar grip, carefully remove the jar from the water and tip out all water.
- Step 2
Place coriander seeds, mustard seeds, peppercorns and bay leaf in jar and fill with beans, standing them up in the jar. Push dill sprigs down into the jar.
- Step 3
In a small saucepan, combine the vinegars, water, sugar, salt and garlic and bring to a boil. Reduce heat slightly and simmer 2 minutes. Pour into jar with green beans. The beans should be covered but there should still be ¼ to ½ inch head space. Push garlic down into the jar. Seal jar and allow to cool, then refrigerate for up to 2 months. For best results wait 2 days before eating.
Private Notes
Comments
I leave the sugar out of pickling recipes entirely, especially dilly beans. It's better without!
What can I sub for the sugar? My husband and I are both diabetic and cannot eat sugar.
I always just toss everything into the oven at its lowest setting after a quick wash and rinse. Twenty minutes at that temp should kill any bad bacteria. No special equipment. Minimal fuss. Likewise muss...
This recipe as a base is great! I modified by adding 4 tablespoons of flax, two scoops of unflavored vegan protein, and a teaspoon of salt to the dry. I added 1/4 cup of unsweetened applesauce to make up for the additional dry ingredients.
what does she mean by seal jar? just put cap on, or are we canning here?
A pint jar is ridiculous size to use for green beans unless you want to chop them into small pieces. Also, put them in the fridge means no need to Sanitize. Just hot soapy water, rinse and dry.