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Cold-Pickled Green Beans

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!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 312 people have saved this

Prep Time:
20 Min
Ready In:
8 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 4 pints
 

Ingredients

  • 1 cup tarragon vinegar
  • 2 cups water
  • 4 (1 pint) canning jars with lids and rings
  • 2 pounds fresh green beans, rinsed and trimmed
  • 4 sprigs fresh dill
  • 1 teaspoon celery seed, divided
  • 1 teaspoon mustard seed, divided
  • 1 teaspoon crushed red pepper flakes, divided
  • 1 tablespoon whole black peppercorns, divided
  • 4 cloves garlic, peeled and cut in half lengthwise
  • 1/2 teaspoon salt, or as needed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 7 | Total Fat: 0.1g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by LAKESUSY 
I loved the idea of "not hot canning"! I did find that mine turned out a little "bland" for... MORE

 
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