Pickled Spicy Green Bean

5 from 1 vote

Makes 4 pint jars of pickled green beans

Try this spicy quick pickled green beans recipe for a crunchy, flavorful snack or charcuterie board addition. Fresh green beans, garlic cloves, and mustard seeds are brined for a delicious side.

Prep Time20

Cook Time10

Additional Time30

Total Time1

Course: Canning

Cuisine: American

Servings: pints

Calories: 274kcal

Author: Eryn Whalen

Ingredients

2 pounds fresh green beans trimmed and snapped
4 heads fresh dill or 4 large sprigs of fresh dill weed
3 cups water
3 cups white vinegar 5% acidity
¾ cup granulated sugar
½ teaspoon pickling salt
6 cloves garlic peeled and sliced
1 tablespoon whole coriander seeds
1 tablespoon whole mustard seeds
2 whole fresh jalapeños sliced thin lengthwise

Instructions

Prep: Wash four pint jars and lids in hot, soapy water and air dry. Trim the stem ends off your fresh green beans and give them a thorough three-part cold water rinse.
Pack Jars: Lay the clean jars on their sides. Pack the trimmed green beans tightly lengthwise inside each jar, tucking one fresh dill head, several garlic slices, and a few fresh jalapeño slices between the beans in each jar.
Boil Brine: In a medium saucepan, combine the water, white vinegar, and granulated sugar. Bring to a boil over medium-high heat, stirring until the sugar completely dissolves.
Add Spices: Stir the pickling salt, whole coriander seeds, and whole mustard seeds directly into the boiling liquid. Let the brine boil for 1–2 minutes to bloom the spices.
Fill: Carefully ladle the hot brine over the green beans and dill in each jar, leaving exactly 1 inch of headspace at the top. Use a spoon to divide any remaining loose spices from the bottom of the pot evenly among the jars.
Chill: Allow the unsealed jars to rest undisturbed on the counter until they reach room temperature. Secure the lids and rings tightly, place the jars into the refrigerator, and let them marinate for 24 to 48 hours before serving.

Notes

Storage Limit: Keep stored inside the refrigerator and enjoy within two months. These are not shelf-stable and must remain chilled.

Nutrition