This recipe for pickled green beans is quick and easy and is made without canning. They’re perfect in a bloody mary, on an appetizer board or as homemade hostess gift.
Why you’ll love this recipe:
It’s a great way to use up those abundant fresh green beans coming out of your garden or from the farmers market!
It’s easy and customizable. No pressure canning is required and you can change up the ingredients to suit your personal taste.
Pickled green beans are a distinctive addition to your charcuterie board or bloody mary bar and they make a fun gift.
- Green Beans – I guess it’s a no brainer, but you want to use fresh green beans with little to no brown spots or flaws
- Vinegar – We recommend distilled white vinegar for a crisp, clean taste. White wine vinegar would work too. Apple Cider Vinegar (though we love it in the dressing for this Fall Salad and in our signature Pimento Cheese) is too strong for this recipe.
- Salt – as long as it doesn’t have idione added you should be fine. Our preference is coarse Kosher salt.
- Whole Peppercorns – Black peppercorns
- Garlic – whole cloves with the ends trimmed off. You can definitely use more or less (or none at all) depending on your level of love for garlic.
- Dill – fresh sprigs of dill can’t be beat, but you can make perfectly delicious green bean pickles without it if you like.
- Bay Leaves
- Red Pepper Flakes – this is definitely an optional ingredient and the amount can be dependent on your preference for heat.
How to make them
- Mix the water with the vinegar and salt and bring to a boil, stirring just until the salt is completely dissolved. Set aside to cool.
- Wash and trim the green beans for a good length to fit in the jars you’re using. I like to trim the stem end and then put them in the jar with the trimmed end up. But, you can trim both ends if you like. Be sure to cut them short enough that they will be completely covered with the brine solution.
- Blanch in boiling water for 2 minutes and then plunge immediately into ice water. Blanching preserves the color and cleans the beans thoroughly.
- Place the garlic and dill in the jar. Follow that with the green beans, and then last add the peppercorns, bay leaves and red pepper flakes.
- Pour in the vinegar solution making sure to cover the beans completely. Put on the lid and close it tightly.
- Refrigerate for 48 hours before eating and up to 1 month.
Items you may need
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- Standard pint jars like these is what we use, but you can get fancy if you like.
- Pouring the beans from the blanch water into a colander like this makes short work of draining without spilling.
- Using a canning funnel makes easy work out of pouring the brine over the beans.
This small batch recipe for pickled green beans should always be stored in the refrigerator.
We recommend keeping them no longer than 1 month. If the liquid solution starts to turn cloudy you’ll want to discard, but honestly, they’re going to be eaten up way before that.
It’s helpful to write on the jar lid with a permanent marker the date you made them.
If you love pickling with the refrigerator method you’ll also want to try our Spicy Pickled Okra. Of course, just like this recipe you can cut back on the spiciness if you want.
How to serve your pickled green beans/what to serve them with
They’re great just tossed on a salad and we especially like them on any green salad with this Southwestern Vinaigrette Dressing.
But, without a doubt these are our two favorite ways to serve them: First, as a garnish to a bloody mary cocktail. (Fun Bloody Mary Gift Basket idea linked here).
Second, as a perfect addition to any charcuterie, cheese or appetizer board. Our Southern Appetizer Board photos show pickled okra, but anytime we have the green beans on hand we add them too.
Quick Pickled Green Beans (Refrigerator Method)
- 2 pounds green beans fresh, washed
- 2¾ cups water
- 4 Tablespoons salt uniodized
- ¾ cup distilled white vinegar
- 3 cloves garlic
- 3 sprigs fresh dill optional
- 3 Bay leaves
- 1 Tablespoon black peppercorns
- 1 teaspoon red pepper flakes optional
- Bring water, vinegar and salt to a boil and stir until salt is dissolved. Remove from heat and allow to cool while preparing beans.
- Trim green beans to length to fit jars.
- Blanch beans in boiling water for 2 minutes. Drain immediately in colander and plunge into ice water.
- Place garlic and dill in 3 pint jars and then fill with green beans.
- Add peppercorns, bay leaves and red pepper flakes.
- Pour vinegar solution over green beans making sure to completely cover.
- Cover tightly and refrigerate for 48 hours to 1 month before serving.
- Up to 3 cloves of garlic per jar can be used.
- Red pepper flakes are optional and amount can be increased for additional spiciness.
- Dill is optional and more can be used if desired.