This quick pickled green beans recipe is so easy! It's made with green beans in a simple brine of garlic, spices, and vinegar. They are crisp, tangy, and delicious. The best part is there is no need for pressure canning or ice water baths to make these pickled green beans, just pop them in the refrigerator and enjoy!
If you love green beans, you might also enjoy our healthy green beans recipe with bacon.
Why you will love this recipe
- This recipe is for a small batch, make one jar at a time!
- Refrigerator pickles are easy to make with simple steps and no special equipment is needed.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.
- Green beans
- Red pepper flakes
- Black peppercorns
- Sea salt
- Apple cider vinegar
- Fresh herbs such as parsley, thyme or dill
How to make quick pickled green beans
Prepare the ingredients: Clean and trim the ends off of the green beans and rinse the herbs. Chop the garlic, and measure the spices and vinegar.
Clean and sanitize the jar by washing it in hot soapy water, rinsing it, and placing it into a pan of boiling water for a few minutes. Carefully remove it from the hot water and allow it to dry and cool off.
Step 1. Fill the jar with green beans
Once the jar is cool, place the green beans vertically into the jar. As you add the green beans add a piece of garlic clove intermittently so that the garlic is evenly distributed in the jar; top with fresh herbs, black peppercorns and red pepper flakes.
Step 2. Heat the brine
Place the water, salt, and vinegar into a small saucepan and heat over medium-high heat, and cook stirring occasionally to let the salt dissolve.
Step 3. Pour the brine over the beans
Pour the pickling brine over the green beans making sure that the beans are immersed in the brine mixture.
Step 4. Refrigerate
Once the jar is filled, cover it and give it a gentle shake to combine all of the ingredients, and place in the refrigerator.
Note: Store the pickled green beans in the refrigerator for at least one day before eating them, two to three days is the best.
Ingredient Notes & Substitutions
The full list of ingredients to make pickled string beans is above. Below are notes about some of the ingredients along with ideas for substitutes.
Green beans. Use good quality fresh green beans that are firm and blemish-free. Wax beans or yellow beans can be substituted for green beans.
Apple cider vinegar. I like apple cider vinegar for its health benefits and its tangy flavor.
If you prefer a milder vinegar flavor, it can be replaced with an equal amount of white vinegar, rice vinegar, or red wine vinegar.
Fresh herbs. Any variety of fresh herbs can be used to make these green beans. In this recipe, I used thyme and parsley.
Sea salt. can be replaced with kosher salt or pickling salt.
Customize your pickle brine and try some of these suggestions.
- More heat - In addition to the pepper flakes or in place of them, add a pinch of cayenne pepper, a few slices of jalapeno peppers, or cherry peppers.
- Spices - Add up to a few teaspoons of dill seeds, pickling spice, bay leaves, or mustard seeds in addition to or in place of peppercorns.
- Sweet - Add a teaspoon or two to the taste of honey or sugar.
- More Flavor - Add sliced red onions to the pickle brine with the cloves of garlic.
Serve pickled green beans or dilly beans as they are also called on a charcuterie board, in a bloody mary, with your favorite burger, or sandwich. They also are a great idea for a low-calorie snack!
How to store refrigerator pickled green beans
Store your refrigerator pickled green beans in a tightly sealed mason jar for 4 to 6 weeks.
- Make sure that the green beans are totally submerged in the brine before placing them in the refrigerator.
- Since this is a quick pickle recipe, the pickled green beans are not processed and must be stored in the refrigerator.
- Be sure that the green beans have been washed thoroughly before adding them to the pickle jar.
It is not necessary to blanch the green beans before pickling them. The hot brine and the salt will soften the green beans enough for a slightly crispy bean. If you prefer them to be softer, then blanched beans are recommended.
Any type of jar that has a tight sealing lid will work. I like to use Mason jars, but as long as the jar is cleaned and sanitized, threaded sealing lids will work.
You might also like these pickling recipes
Click on serving size to scale this recipe
- 5 ounces of green beans
- 1 to 2 cloves garlic
- 1 cup water
- ¼ cup vinegar
- 2 teaspoons sea salt
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes
- a few sprigs of thyme and parsley
- Clean and trim green beans.
- Place the green beans vertically into a one-quart jar while sporadically adding garlic so that it is evenly distributed in the jar; top with fresh herbs.
- Place the water, salt, and vinegar into a small saucepan and cook over medium-high heat. Stir occasionally to allow the salt to dissolve.
- Pour the warm brine over the vegetables in the jar.
- Seal the jar and give it a gentle shake to combine all of the ingredients, and place the jar in the refrigerator for at least a day, two to three days is best.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out our side dish recipes here!
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