Ingredients
1 lb fresh green be
ans (trimmed to fit jars)
4 cloves garlic (peeled, smashed)
2–3 small red chili peppers (or 1–2 tsp red pepper flakes)
2 cups water
2 cups white vinegar
2 tbsp pickling salt (or kosher salt)
1 tbsp sugar
1 tsp mustard seeds
1 tsp dill seeds (or 2 tbsp fresh dill)
½ tsp black peppercorns
Instructions
Prep jars & beans
Sterilize 2 pint jars.
Trim green beans so they fit upright in jars without bending.
Pack jars
Divide garlic, chili peppers (or red pepper flakes), mustard seeds, dill seeds, and peppercorns between the jars.
Pack green beans upright into jars as tightly as possible.
Make brine
In a saucepan, bring water, vinegar, salt, and sugar to a boil, stirring until dissolved.
Pour & seal
Carefully pour hot brine over green beans, leaving ½ inch headspace.
Wipe rims, seal with lids.
For quick refrigerator pickles
Let jars cool to room temperature, refrigerate, and wait at least 48 hours before eating.
For canning
Process jars in a boiling water bath for 10 minutes.
Store in a cool, dark place; let flavors develop 2–4 weeks before opening.
Flavor Boost Ideas:
Add a strip of lemon zest to each jar for brightness.
Use smoked chili flakes for a smoky-spicy twist.
Swap half the vinegar for apple cider vinegar for a softer tang.
Leave a Comment