Recipe by The Magpie
"These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
(1 pint) canning jars with lids and rings
fresh green beans, rinsed and trimmed
celery seed, divided
mustard seed, divided
crushed red pepper flakes, divided
whole black peppercorns, divided
garlic, peeled and cut in half lengthwise
salt, or as needed
I loved the idea of "not hot canning"! I did find that mine turned out a little "bland" for our taste. I didn't have tarragon vinegar and used cider with fresh tarragon instead so maybe that could be why. I re-worked them a bit, added wine vinegar,some sea salt, sugar and a few more spices; then heated the vinegar mixture just until things disolved nicely. I increased the ratio of vinegar to water. For our taste, that was better. It's such an easy recipe that you can quickly make changes to suit your own taste!
I agree, they are a little bland (though the pickling vinegar would make a great salad dressing) - and I think it would be better to blanch the green beans first.
i feel bad giving only one star (I HAVE NEVER YET) but...heck...we like tarragon vinegar and the rest of the ingredients...but...well when we tried them they were well yucky...i followed the recipe EXACTLY and came up disappointed...i followed the directions EXACTLY as well...i tasted the vinegar before using and it was okay...am so sorry ... i was so looking forward to these and the recipe was so easy and quick...i wonder what happened...???
I forgot to try these the first day but after two days they taste pretty good. I had to make a few substitutions. I mixed tarragon and cider vinegar as I didn't want to buy a whole bottle of special vinegar just for this recipe. I also couldn't find any fresh dill so used some dried even though I'm sure it's just not the same, and a small amount of powdered mustard for the mustard seeds, which I also can't find. I primarily taste garlic & vinegar with a kick from the peppers. I think these will be good for snacking or in bloody marys.
Made these just as recommended and loved them! I did need more of the vinegar and water mixture than the recipe called for, though. Super easy and I will definitely make more.
Must have done something wrong, Awful!
* Percent Daily Values are based on a 2,000 calorie diet.
Cold-Pickled Green Beans
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
** Calories: 7
** Calories from Fat: < 1
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Thick or thin, whole or French cut, raw or cooked, green beans are the best side.
Slow-cooked green beans with bacon—it's Southern-style comfort food at its best.
See how to make a quick-and-easy green bean side.