Quick Pickled Green Beans

Overrun with fresh string beans? This is a great way to preserve this taste of summer.

Part of our series on Other

Quick Pickled Green Beans




  • 3/4 pound topped green beans

  • 1 1/4 cups water

  • 1 cup cider vinegar

  • 1/4 cup sugar

  • 2 lightly crushed garlic cloves

  • 1 1/2 tablespoons dill seeds

  • 1 small dried red chile [optional]

  • 1 1/2 tablespoon salt


  1. In a large saucepan, in gently boiling water, blanch the green beans for 3 to 5 minutes, just until tender.

  2. Drain in a colander and rinse with cold water to stop the cooking. Transfer beans to a heatproof container.

  3. In a medium saucepan, bring the water, vinegar, sugar, garlic, dill seeds, red chile, and salt to a boil. Reduce the heat and simmer for 2 minutes.

  4. Pour the pickling liquid over the beans and cool, uncovered.

  5. Chill, covered, at least 1 day for the flavors to fully develop.


Inspired By: The Culinate Kitchen collection by Carrie Floyd http://www.culinate.com/recipes/collections/Culinate+Kitchen/Starters/pickled_green_beans