Before starting your DIY home-pickling project, The FruitGuys recommends you that familiarize yourself with basic pickling practices to ensure that you produce a batch of healthy, delicious pickles. There are many resources available online. A good place to start is this FAQ resource. Happy pickling!
Easy Refrigerator Pickled Green Beans
Adapted from foodbuzz.com
- 1 lb fresh green beans
- 3 cups white vinegar
- 1 cup water
- ⅛ cup kosher or pickling salt (do not use iodized table salt)
- ⅛ cup granulated sugar
- 2 cloves of garlic, peeled
- Whole dried cayenne pepper or Thai pepper (if desired)
- Fresh dill tops or sprigs
- Black peppercorns
- Wash 2-pint jars with lids in very hot, soapy water. Rinse well.
- Cut stems from green beans. In the bottom of each jar place a clove of garlic, a dill sprig, a few peppercorns, and a whole cayenne or Thai pepper (if using).
- Tightly pack green beans into jars and set aside while bringing the vinegar, water, salt, and sugar to a boil in a non-reactive saucepan.
- Pour hot vinegar liquid over the beans and screw lids on. Set aside to cool.
- Place cooled jars in the refrigerator. The pickled green beans are ready to eat in a day or two and will keep refrigerated for several weeks.
This same recipe works great for almost all vegetables, such as carrots, onions, zucchini, peppers, and okra.