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Pickled Green Beans
If you love pickles and you love green beans, you'll adore these crunchy, dilly Pickled Green Beans. They're easy to make and keep in the refrigerator or for canning. Add them to charcuterie boards, salads, or your next snack platter.
👥 2 Servings⏱️ Prep & Cook: 48h 25m⏳ Prep: 10 min🔥 Cook: 15 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
In the bottom of each of the 2 pint jars, add 2 cloves garlic, 5 sprigs dill, and 1/4 teaspoon crushed red pepper flakes. Stack beans vertically inside so they stand upright in the jar. Pack the beans as tightly as possible, aiming for about 6 ounces beans per jar.
garlic4 cloves
2
In a small saucepan, add water, vinegar, and canning salt. Bring to a boil, stirring salt to dissolve. Remove from heat from heat and divide evenly among the two jars leaving at least 1/2-inch headspace at the top.
3
Screw on lids and cool jars to room temperature, then transfer to the refrigerator to pickle for at least ⏱️ 48 hours. Or, see Note 3 for instructions on canning the beans.
Nutrition Facts
calories
110 kcal
fat Content
1 g
serving Size
2 pints
fiber Content
6 g
sugar Content
8 g
sodium Content
34 mg
protein Content
5 g
carbohydrate Content
18 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.4 g
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