These are the best pickled green beans. They have a little heat from red peppers but they are not too spicy for the kids. They are packed with flavor and just the right amount of crunch. They go great on top of a salad or as an addition to any sandwich.
Ingredients – 2 pounds of fresh green beans – 2-1/2 cups white or apple cider vinegar – 2-1/2 cups water – 1/4 cup pickling salt – 8 heads of fresh dill – 4 dried small red peppers – 4 to 8 fresh cloves of garlic, peeled
Nope, no blanching required. You can just clean the beans and trim the ends. This makes for a super quick and easy pickling process. If you want to take the extra step to blanch them, you can do that too.
I say, any variety you have on hand. Whether you have wax beans or even haricot verts, all of them can be pickled! I like the stringless variety but I will pickle whatever grows in the garden. If you're looking for a crunchier bean to pickle, go with the wax beans.
If you like sweet and spicy green beans, you can add a touch of sugar to the brine. The sweet and spicy flavor is always a hit.
This is an old fashioned recipe that preserves summer produce for the whole year. This classic recipe is super simple and uses only a few ingredients-and can be stored in your pantry or refrigerator. If you want to skip the canning process, just store them in the fridge but they will last all year if you can them.
– Bloody Mary Garnish, Charcuterie Boards, Salads, Wrap or Sandwich Filling, Snacking, Grain Bowls, Deviled Eggs:, Potato Salad:, Antipasto, Muffulettas: I could go on with more ideas but I think you get the idea! Pickled green beans add a punch of flavor to any dish, making them a flavorful addition to your pantry.