Pickled Green Beans

4.44 from 71 votes

Spicy Pickled Green Beans are not difficult to make and are great with a Bloody Mary or a Caesar! They also go perfectly with any charcuterie board or simply as a snack right out of the jar!

Prep Time15

Cook Time10

Total Time25

Course: Appetizers

Cuisine: American

Keyword: canning, dilly beans, green beans, pickled, pickling

Servings: -1 pint (500 ml.) jars

Calories: 96kcal

Author: Tara Noland

Ingredients

BRINE

1 cup rice vinegar
3 cups white vinegar
2 cups water
3 Tbsp. pickling salt

PER JAR

2 dill heads
1 large clove garlic halved
1/4 tsp. black peppercorns
1/4 tsp. mustard seed
1/4 tsp. celery seed
1/4 tsp. red pepper flakes
8 cups green beans cleaned and ends snipped if necessary

Instructions

Prepare your jars by washing them in warm, soapy water or run them through the dishwasher. Submerge them in hot simmering water until ready to use. Always use new snap lids and wash them also in warm, soapy water. Leave them in a bowl of hot water until ready to use.
In a large saucepan add in the vinegars, water and salt and bring to a boil. Stir to dissolve the salt.
In each jar add in the dill heads, garlic, peppercorns, mustard seed, celery seed and red pepper flakes. Pack in green beans as tightly as possible. Pour in hot brine and leave 1/2" head space. Remove any bubbles carefully with a knife. Wipe top and place lid and screw the band on fingertip tight only.
Process in a water bath for 10 min. or as per altitude.

Nutrition