Use these quick refrigerator pickled beans as a garnish for Caesar cocktails, as a side dish at your next barbecue, or just as a snack. This is a great recipe if you've never made refrigerator pickles before, and it's one more way to enjoy fresh green beans. No canning required. Crisp, tangy with a nice crunch!
Today I made these quick refrigerator pickled beans to have on hand for the next time we have Caesar cocktails. They make a crisp and tangy stir stick for savoury cocktails!
We're officially sick of beans now. We've pawned them off on anyone who comes to our home, and have eaten them raw, steamed, sautéed, in Green Bean Blue Cheese Salad and in this Sesame Ginger Green Bean dish.
We went to our local farmer's market on the weekend, and came home without any fresh produce. Why? Our garden is producing like crazy right now, and there was nothing else we needed. The bean plants are producing far more than we can eat, so it's time to make pickled beans!
These refrigerator pickles are easy to prepare and need no special equipment. They don't need canning, as you will store them in the fridge.
They are great for snacking right from the jar, or as a side dish at a barbecue or summer party. We like them as a garnish for Caesar cocktails, too.
Heres' what you'll need to make these no-cook refrigerator pickled beans.
Ingredients
- 2 cups green beans (fresh). You'll need enough to completely fill a 16 oz. Mason jar, which is about 2 cups
- 1 cup vinegar, white or apple cider
- 1 cup water
- 2 tsp sugar
- 1 - 2 cloves minced garlic OR 1 to 2 tablespoons minced garlic scapes
- 1 ½ tsp coarse sea salt
- 2 - 3 sprigs fresh dill
- 1 slice of a small onion
- ½ tsp whole black peppercorns
- ¼ to 1 tsp red pepper flakes, depending on how hot you want the pickled beans
Instructions
Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool.
Prepare the beans. Wash and remove the stems but leave the tip on. Use the straightest ones, then fill the jar so you know exactly how many to use.
Remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about ½ inch of headroom.
Blanch and shock the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Drain and set aside.
Sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let stand for a few minutes.
Fill the jar with the beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill.
Carefully pour the cooled brine over top so that the beans are completely covered. Put the lid on tightly.
How to store
Store your pickled beans in the refrigerator. Allow the flavours to develop for at least 2 days before eating.
They will last for up to 2 weeks or more in the refrigerator.
This recipe makes enough for one 16 ounce (2 cup) jar. I doubled it and made 2 jars, one with white vinegar and one with apple cider vinegar. Both are tasty, but the ones pickled in apple cider vinegar are a little stronger tasting.
New to making pickles? Try these Quick Pickled Shallots with Apple Cider Vinegar or Refrigerator Pickled Jalapeños.
Quick Refrigerator Pickled Beans
Equipment
Ingredients
- 2 cups green beans (fresh) enough to completely fill a 16 oz. Mason jar: about 2 cups, stems removed
- 1 cup vinegar, white or apple cider
- 1 cup water
- 2 tsp sugar
- 1 - 2 cloves minced garlic , OR 1 to 2 tablespoons minced garlic scapes
- 1 ½ tsp coarse sea salt
- 2 - 3 sprigs fresh dill
- 1 slice small onion
- ½ tsp whole black peppercorns
- ¼ to 1 tsp red pepper flakes, depending on how hot you want them
Instructions
- Make the brine first, as it needs to cool. Combine the vinegar, water, sugar, salt and garlic in a small saucepan and heat to boiling. Remove from heat and let cool.
- Prepare the beans. Wash and remove the stems but leave the tip on. Use the straightest ones, then fill the jar so you know exactly how many to use.
- Remove them from the jar and trim the bunch all at once with a sharp knife so that they will fit in the jar with about ½ inch of headroom.
- Blanch and shock the beans to preserve their colour and crispness. Bring a pot of water to a boil, then add the beans and boil for 30 seconds. Remove the beans and immediately plunge into an ice bath (a large bowl filled with ice and water) to stop the cooking. Drain and set aside.
- Sterilize the jar and lid by washing in hot soapy water, rinsing thoroughly and pouring boiling water over all. Let it stand for a few minutes.
- Fill the jar with the beans. Add the peppercorns, onion slice, red pepper flakes, and fresh dill. Carefully pour the cooled brine over top so that the beans are completely covered. Put the lid on tightly. Store in the refrigerator. Allow the flavours to develop for at least 2 days.
- These will last for about 2 weeks in the refrigerator.
Notes
Nutrition
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Barb Marchi says
Hi Elaine! Just love looking and trying your recipes! Thank you for sharing your many talents!
Flavour & Savour says
You made my day, Barb! Thanks so much 🙂
Linda Hearsey says
Hi Elaine
I have been pickling for yrs and figured out early that cider vinegar was not the right fit for us. Much too strong of a flavour. I made refridgerated dills the other day for the first time and am now hooked. I am trying your pickled beans this way now.
Flavour & Savour says
Hi Linda,
I don't mind the flavour, but I didn't like the colour of the ones pickled in apple cider vinegar. I've stuck with the white vinegar too. Happy pickling!
Dierdre says
These pickled beans are really good! Super crunchy and so easy to make. Thank you. I had never made pickles before, but I will make these again.