Crisp Pickled Green Beans Recipe

This recipe is the same as my aunt's that we have been making for years - it's one of our family tradition, too! It's a wonderful treat - they come out crisp, tasty and not too spicy. If I have beans that are irregular, I cut them into two inches pieces and then pack and process as specified. I have also substituted several dashes of cayenne pepper or our favorite hot sauce instead of using pepper flakes. I like the fresh dill best, but have also used a tsp of dill seed or dried dill weed (or a combination of the two) if I can't get dill heads.

I make these - this exact recipe came from my Joy Of cooking book. I reduce the vinegar to 1 3/4 cups, add more kosher salt, crush several cloves of garlic and add 8-10 peppercorns and I usually use dried dill weed (cause fresh is hard to find!). I heat the water, vinegar and salt in the microwave while I am snipping the ends off of the green beans and cleaning them. I put the beans, garlic, dill, and peppercorns in the square tupperware container and pour the hot liquid over. Then I refrigerate for one week - they are ready to eat. YUM.

Boil those jars, don't just simmer, remember that canning is in part germ warfare. I live in the mountains, so I boil them for 20 minutes or so, but if you're not, 15 will do. You have to cook what's in the jars to make it safe, even if it is pickled. That said, the recipie itself is very good and even with the extra cooking, mine turn out crisp and delicious. I like them better with a small garlic clove added to each jar rather than just cooked in the brine. I also like to add about 1/2 tsp granulated sugar to each jar, it mellows the flavor without making them sweet.

Took the advice of some other's posts and used a bit less salt (too salty last time I made them), about a scant 1/8 tsp of cayenne pepper, since I had no red pepper flakes and we don't like it too spicey. Last year's batch was too spicey! I also added in a clove of garlic for each pint, not one for the whole brine batch. I got 5 heaping pints and had to make a bit more brine using, this using 2-1/2 lbs of green beans from our garden. Can't wait to try them! Every other recipe like this I've seen says it makes 4 full pints, not 6 half pints.

Pretty easy to make and to follow recipe. I had to make more brine though, which is fine. Instead of the pint jars, I used the quart jars, 3 instead 6 pint jars for 2 1/2 lbs of beans. I also added more garlic because my family loves garlic! Can't wait to try these in 2-3 weeks!

So, so easy. I made these last year, and they didn't last long. I short cut even more as my dill didn't grow and put dried dill weed in the jars along with the red pepper flakes (doesn't make it hot - just a little kick) and some dried garlic flakes. Also, I was out of the white vinegar, so just used my standard ACV. Works well. I use Himalayan pink salt. What I love about this recipe is I can divide it or multiply depending on how many beans I picked. This morning I only brought in 2 half pint jars worth and dividing all ingredients by 3 got the perfect ratio.

I made a half gallon jar of these to use of some beans before they went bad. These turned out fantastic! I ate half the jar before my wife decided to taste them. She was impressed and stated they were better than her Grandma’s prized dilly beans. I adjusted the recipe by using white wine vinegar instead of distilled white. I think todays batch will be 50/50 white wine and distilled vinegar to tone it down just a little. I recommend the pepper flakes. It was just a hint of spicy heat.

Be sure to pre heat your jars, weather in the oven or in a water bath. The instructions were unclear on that.

This is an awesome recipe and is so easy to prepare. Best pickled beans ever. Helpful tip: turn the jars on the side when packing. Much easier and you will find you can pack more in every jar.

For people who thought these were too salty, maybe you are not using kosher salt. 1/4 cup of kosher salt weighs 60 grams, and 1/4 cup of table salt weights 75 grams. That is significantly more. The recipe should have specified the type of salt for those who do not know you should not use iodized table salt in canning recipes. Anyway, I made these because my family and I LOVE pickles, and it's fun to pickle different vegetables. I used this recipe to pickle green beans, kirby cucumbers, cauliflower and even some broccoli stems. (Most people throw those away, but they make delicious crunchy pickles.)In fairness I did not have quiet enough white vinegar so I had to substitute some apple cider vinegar...actually almost half. Still so delicious, crisp and craveable. They did not last long in our house! I will make definitely make these again and again!

This was a great recipe. I replaced the pepper flakes with julienned jalepenos 2 pieces per guart size jars. Delicious

Made these a couple of years ago and they are really good. Made them again today. I do find that you need more brine then what's called for, but it's definitely a keeper.

All my friends love them. I can't keep up with the demand.

Wow! Made these two months ago and just now tasted them! Crispy and spicy! Didn't do anything differently except not enough jars for others to share with! A little on the vinegar side, so maybe will cut that with apple cyder? But still so good!

Turned out amazing. We tried them today and they ended up being lunch! Delicious! I added jalapenos and a couple super chili peppers from the garden. Perfect! Making more today!

Can’t wait to make this again next week.

My first time making dilly beans and these are delicious...even the day after canning! We had one jar that didn't seal so tried them on fish tacos....so so good! My only regret is that I wish I had made more. Thank you for this recipe that will go into favorites.

I made these and the family loved them. Didn’t change anything.

Bro, I can’t stop thinking about it.

Quick, easy, and crazy tasty every time.