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Quick Pickled Green Beans

From the Culinate Kitchen collection by Carrie Floyd

Introduction

At Thanksgiving years ago I made a pickled carrot recipe from Gourmet magazine, which my family loved. It’s become a holiday staple.

Recently, when a friend asked if I had a recipe for quick-pickled green beans, I thought of those carrots. Voilà! These make a nice addition to a picnic or appetizer spread.

Ingredients

	¾	lb. green beans, topped
	1¼	cups water
	1	cup cider vinegar
	¼	cup sugar
	2	garlic cloves, lightly crushed
	1½	Tbsp. dill seeds
	1	small dried red chile
	1½	Tbsp. salt

Steps

In a large saucepan, in gently boiling water, blanch the green beans for 3 to 5 minutes, just until tender. Drain in a colander and rinse with cold water to stop the cooking. Transfer beans to a heatproof container.
In a medium saucepan, bring the water, vinegar, sugar, garlic, dill seeds, red chile, and salt to a boil. Reduce the heat and simmer for 2 minutes.
Pour the pickling liquid over the beans and cool, uncovered.
Chill, covered, at least 1 day for the flavors to fully develop.

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Tags

There are 3 comments on this item

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0% recommend this recipe

1. by Josh C. on Sep 21, 2011 at 1:23 PM PDT

Great recipe (and thanks for the pickled carrot recipe too)! Any chance you know if the pickled beans could be preserved in the fridge for long(er) periods of time or should it be pressure canned if I wanted to keep it on hand for a few months?

2. by Sue on Sep 21, 2011 at 10:29 PM PDT

Here is a recipe for canning.. USDA approved.
http://www.uga.edu/nchfp/how/can_06/dilled_beans.html

3. by Fasenfest on Sep 25, 2011 at 8:39 PM PDT

It is the vinegar in that recipe that is the preserving agent. Whether you can them or not they will stay in good form in the fridge for as long as it takes to eat them. I have a various batches of pickled vegetables that I just keep adding fresh stuff too as the summer progresses (or as the summer went). So the quick answer is they will keep nicely in the fridge, you don’t have to can them but if you do you can use a boiling water bath since the vinegar is the acidifying agent that makes them save for boiling water canning. You would need a pressure canner if you weren’t pickling them. Hope that answers the question.

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