Cold-Pickled Green Beans

Cold-Pickled Green Beans

6
The Magpie 16

"These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!"

Ingredients

8 h 20 m {{adjustedServings}} servings 7 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 7 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Stir the tarragon vinegar and water together in a bowl.
  2. Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
  3. Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.
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Reviews

6
  1. 6 Ratings

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I loved the idea of "not hot canning"! I did find that mine turned out a little "bland" for our taste. I didn't have tarragon vinegar and used cider with fresh tarragon instead so maybe that cou...

I agree, they are a little bland (though the pickling vinegar would make a great salad dressing) - and I think it would be better to blanch the green beans first.

i feel bad giving only one star (I HAVE NEVER YET) but...heck...we like tarragon vinegar and the rest of the ingredients...but...well when we tried them they were well yucky...i followed the rec...