Cold-Pickled Green Beans Recipe -
Cold-Pickled Green Beans Recipe
  • READY IN 8+ hrs

Cold-Pickled Green Beans

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 pints Change Servings
  • PREP

    20 mins

    8 hrs 20 mins


  1. Stir the tarragon vinegar and water together in a bowl.
  2. Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
  3. Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

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!

Most Helpful Critical Review
Jun 16, 2010

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.

Oct 03, 2011

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 so sorry ... i was so looking forward to these and the recipe was so easy and quick...i wonder what happened...???

Nov 04, 2011

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.

Sep 22, 2013

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.

May 29, 2012

Must have done something wrong, Awful!


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  • Calories
  • 7 kcal
  • < 1%
  • Carbohydrates
  • 1.6 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 26 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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