Pickles don’t deserve all the summer love! These lil cute crunchy green beans will be the hit at this years family vacation!
I have such fond memories of eating enormous pickles in the summertime with my cousin Taylor. Pickles are an oddly refreshing snack in summer. We love a classic dill pickled cucumber, but what about its cousin the pickled green bean? Dill pickles usually take weeks to pickle. Green beans are easy to pickle because they’re small. It’s a quick overnight pickle. Infused with spicy peppers, lots of garlic, and fresh dill! This salty summer treat will look so good on your charcuterie boards this year.
Have you pickled before? It’s a simple balance of vinegar, salt, water, and spices. Pickling is hot right now! It’s a great way to preserve that half an onion sitting in your fridge or that really limp celery in the drawer. In the restaurant industry, we use pickles to balance the flavor. Sour helps to balance rich creamy flavors, which is why I’m obsessed with pickled onions on my nachos. It’s an easy practice to adopt for your cooking. If you know how to create a killer vinegar and oil salad, you’re already halfway there boo-boo.
I always feel like a winner when I can find a new way to snack on fibrous green vegetables. I first made this for a family vacation. Family vacations with my family involve A LOT of food and LOTS of snacking. I learned over the years that for me, I need more variety than just crudité and spinach dip. I decided I’ll bring the green beans, as one does, and it couldn’t have gone any better. The salty dilly bites from each green bean gave me life. Usually, I’d be grazing for a while around the snacks, but these green beans were the perfect salty bite.
Pickled Green Beans
Makes 1 quart jar or 2 pint jars
5m prep time
10m cook time
- 1 lb. green beans, rinsed & trimmed
- 1 bunch dill
- 4 garlic cloves, peeled
- 1/2 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes
- 2 cups water
- 2 cups white vinegar
- 1/4 cup salt
- Prepare one 24oz jar with dill, 2 garlic cloves, half of the mustard seeds, peppercorns & red pepper flakes. If using 12oz jars, divide ingredients between both jars.
- Add green beans into containers evenly.
- In a sauce pot, bring to boil water, vinegar and salt. Once salt dissolves, divide mixture between both containers.
- Weigh down green beans into pickling liquid with a small cup or jar. Let liquid cool to room temperature, cover green beans, and refrigerate overnight
- Enjoy the next day for up to a month! They just keep getting better.
Recipe adapted from Taste of Home.