Quick Pickled Green Beans

  • 1 lb. green beans spears
  • 2 Tbs. fresh thyme or other herbs (optional)
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp. crushed red pepper flakes
  • 2 C water
  • 1/3 C cider vinegar
  • 2/3 C white vinegar
  • 1 Tbs. salt
  • 1 Tbs. sugar
  • Optional: sliced radish, bell pepper, carrots or other vegetables

Cut the green beans: Wash green beans and remove the stems, making sure the beans will fit into the desired pickling jars with room for liquid to completely cover the spears.

Prepare the pickling jar: Divide the green beans equally between 2, 1-quart canning jars. Add 2 sliced cloves of garlic, 1/4 teaspoon red pepper and 1 tablespoon of other herbs (if using) to each jar.

Prepare and add the brine: In a medium saucepan bring the water, vinegars, salt and sugar to a boil. Once boiling, pour into the jars until the liquid completely submerges the green beans. Close the lids tightly on the jars.

Pickling instruction: Let the jars cool on the counter until they reach room temperature. Once cooled, refrigerate for at least three hours before serving. For best results, refrigerate for at least 24 hours. Beans can be kept refrigerated for up to one month.

Date Added:September 13, 2021
Classification:Side Dishes
Meals:Lunch, Dinner
Course:Side Dish

Stovetop, Combine