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.
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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 salads, and in this Sesame Ginger Green Bean dish. So today I made these quick refrigerator pickled beans to have on hand for the next time we have Caesar cocktails.
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. However, it was good to wander around with a cup of locally roasted coffee, admire all the crafts, and sample some local gin, (even though it was 10:00 a.m.)
If you’ve never made pickles before, these refrigerator pickled beans are a good place to start.
They are easy to prepare and need no special equipment. They are great just for snacking right from the jar, or as a side dish at a barbecue or summer party. They will last for up to 2 weeks 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.
- fresh green beans, 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 of 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 them
- 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 1/2 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.
I made one jar with white vinegar and one with apple cider. They are both good but the jar with apple cider tastes a little stronger.
More green bean ideas for you!
Sesame Ginger Green Beans: these are quick to make and they’re flavoured with ginger, garlic and jalapeño!
Green Bean Blue Cheese Salad with Tomatoes: a delightfully different salad, perfect for potlucks!
Green Beans with Crispy Potato Chips: toss green beans with a yummy Dijon-shallot vinaigrette and add some homemade crispy potato chips!
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Hi Elaine! Just love looking and trying your recipes! Thank you for sharing your many talents!
You made my day, Barb! Thanks so much 🙂
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.
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!