Recipes: Pickled Green Beans

Making Pickled Green Beans

Our family loves green beans.  Fresh garden green beans are so tasty too!  We always planted a lot of green beans whenever we had a garden.  We typically had several varieties of beans from foot long beans to different types of green beans to purple beans and more.

Whenever we had extra green beans we would look for a variety of ways to store, eat, and enjoy them.  I recently came across our Pickled Green Bean recipe.  Since it is Spring I thought it would be a good time to share it.    These pickled green beans are crunchy and tasty!

Pickled Green Beans Recipe:

• 2 pounds fresh Green Beans (rinsed)
• 2 1/2 cups White Distilled Vinegar
• 2 1/2 cups Water
• 1/4 cup Salt
• 4 Garlic Cloves (peeled)
• 1 large bunch fresh Dill Weed
• 2 teaspoons Mustard Seeds
• 1 teaspoon Red Pepper Flakes
• 6 Jars (1/2 pint each) with Rings and Lids

1.  Locate your jars and sterilize them.

2.  Trim both ends off the rinsed fresh green beans.  Make sure the green beans fit into your jars if not cut them in half.

3.  In a large saucepan put the vinegar, water, and salt.  Bring the mixture into a rolling boil over high heat.

4.  In each jar place 1 garlic clove, 1 sprig of dill, 1/8 teaspoon of Red Pepper Flakes, and 1/4 teaspoon of Mustard Seeds.

5.  Pack the green beans into the jars, standing them up vertically.

6.  Ladle boiling mixture into the jars until it is 1/4 inch from the top.

7.  Put the lids on the jars and allow the jars and contents to cool to room temperature before placing them into the refrigerator.  Let the pickles ferment for 2 to 3 weeks before eating the pickled green beans.

Makes 6 pint sized jars of Pickled Green Beans.

Green Beans being pickled

Everything added now need to put on the lids!

Jars ready to be stored for later treats!