Easy Refrigerator Pickled Green Beans

Adapted from foodbuzz.com

Start your pickling adventures with this straightforward recipe for refrigerator-pickled green beans. These essential techniques will help you create flavorful, crisp pickles every time. If you’re a beginning pickler, make sure to familiarize yourself with the health and safety basics of pickling before you dive in. Then use this recipe to whip up tangy, crunchy green beans. They’ll be ready to enhance your meals in just a few days!

INGREDIENTS

• 1 lb fresh green beans
• 3 cups white vinegar
• 1 cup water
• 1/8 cup kosher or pickling salt (avoid iodized table salt)
• 1/8 cup granulated sugar
• 2 cloves garlic, peeled
• 2 whole, dried cayenne or Thai peppers (optional)
• Fresh dill tops or sprigs
• Black peppercorns

PREPARATION

1. Clean Jars: Wash two pint jars with lids in very hot, soapy water. Rinse thoroughly.
2. Prepare Beans: Trim the stems off the green beans.
3. Layer Spices: At the bottom of each jar, place a clove of garlic, a dill sprig, a few peppercorns, and a dried pepper (if using).
4. Pack Beans: Tightly pack the green beans into the jars.
5. Cook Vinegar Mixture: Bring the vinegar, water, salt, and sugar to a boil in a non-reactive saucepan.
6. Fill Jars: Pour the hot vinegar mixture over the beans and secure the lids.
7. Cool and Refrigerate: Let the jars cool at room temperature. Then, refrigerate.

Cook’s Note

This recipe works well for various vegetables, including carrots, onions, zucchini, peppers, and okra.

FAQs

1. Can I use any type of salt for pickling?
   Use kosher or pickling salt for the best results. Iodized table salt isn’t recommended—it can make your pickle brine go cloudy!
2. How long do refrigerator pickles last?
   Refrigerator pickles like these green beans typically last for several weeks in the fridge.
3. Can I use this pickling recipe for other vegetables?
   Yes! See the Cook’s Note above for a list of veggies that we recommend trying.