Pickled Green Beans

Jar of Green Bean Pickles
Pickled Green Beans. Jeffrey Coolidge/Getty Images
    20 mins
Ratings (5)

Flavorful and snappy, these green bean pickles are great in salads, perfect alongside meaty fare like braised pork, and particularly good in place of or in addition to celery in a Bloody Mary. I also like to use them to jazz up a classic relish tray to set out before or during heavy meals for something crunchy and bright. I've noticed that when they're just sitting in the fridge they tend to disappear as people look for snacks (consider yourself warned).

Think pickles are hard to make or take a lot of time? Not true with these. They're so easy  because they are "refrigerator pickles," allowed to develop their flavor while chilled. They are not heat-processed, so they don't involve the hassle of pickles that need to be boiled in a canning kettle, but they don't get sterilized and sealed in that heat-processing, so must be stored in the refrigerator (not the cupboard) to keep them from spoiling.

Note: You'll notice that this recipe is for 1 pint jar worth of pickles, which is a generous handful or two of beans. The recipe easily doubles, triples, or even quadruples if your harvest is large and your fridge space is ample.

What You'll Need

  • 5 ounces green or wax beans
  • 1 pint jar with lid
  • 1 clove garlic, peeled and quartered
  • 1/2 teaspoon coriander seeds
  • 1 small dried chile
  • 1/8 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup cider vinegar
  • 1/2 cup white wine
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt

How to Make It

  1. Before you bother trimming the green beans, arrange them vertically in a pint jar to see how many will fit. Pack them in as tightly as you can—once you add the hot liquid, they will shrink just a bit, so feel free to really cram them in at this stage.
  2. Remove the beans from the jar and now trim them to fit lengthwise in the jar, leaving at least 1/2 inch of empty space at the top of the jar. Pack the trimmed beans back into the jar.
  1. Stuff the garlic clove quarters, coriander seeds, chile, peppercorns, and bay leaf into the jar around the beans.
  2. Bring the vinegar, wine, sugar, and salt to a boil and boil for 2 minutes. Pour the hot mixture over the beans. Screw on the lid and let the jar sit until it's cooled to room temperature. Refrigerate the beans for at least 2 days or up to 6 months before eating.

Find more Green Bean Recipes here and more Pickle Recipes here.