Pickled Green Beans

Jar of Green Bean Pickles
Pickled Green Beans. Jeffrey Coolidge/Getty Images
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 1 pint jar (4 servings)
Ratings (26)

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 a stalk of celery in a Bloody Mary. You can also use them to jazz up a classic relish tray to set out before or during heavy meals for something crunchy and bright. You may also notice 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," which means there is no canning kettle, no sealing of jars. Instead, the pickles are allowed to develop their flavor while chilled. Since they are not heat-processed, they don't involve the hassle of pickles that need to be boiled in a canning kettle, but since they don't get sterilized and sealed in that heat-processing, they 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
  • 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. Peel the garlic and cut it into quarters. Stuff them into the jar with the green beans.
  2. Stuff the coriander seeds, the chile, the peppercorns, and the bay leaf into the jar around the beans.
  3. Put the vinegar, wine, sugar, and salt in a small saucepan. Bring it to a boil over high heat and boil for 2 minutes (you want the sugar and salt fully and completely dissolved). Pour the hot mixture over the beans. The liquid should fully and completely cover all of the beans. Screw on the lid and let the jar sit until it's cooled to room temperature. Once the jar has cooled down, refrigerate the bean pickles for at least 2 days or up to 6 months before eating. Once opened, obviously you'll want to keep the jar in the fridge.

Find more Green Bean Recipes here. Want to make pickles but don't care for green beans? Try Asparagus Pickles, Okra Pickles, or Zucchini Pickles.