Cold-Pickled Green Beans

Cold-Pickled Green Beans

6
The Magpie 17

"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

8 h 20 m servings 7 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 7 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 cou...

Most helpful critical review

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 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 cou...

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 rec...

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 spe...

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!