Refrigerator Pickled Green Beans
Pam
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.
Prep Time 10 minutes mins
2 days d
Servings 18 people
Calories 19 kcal
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.
This recipe makes approximately 3 pint jars of pickled green beans.
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.
Calories: 19 kcal Carbohydrates: 4 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 1169 mg Potassium: 119 mg Fiber: 2 g Sugar: 2 g Vitamin A: 387 IU Vitamin C: 6 mg Calcium: 25 mg Iron: 1 mg