Hot Pickled Green Beans: Recipe

Name: Hot Pickled Green Beans:
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1 teaspoon pickling salt; 1 tablespoon agave syrup or 1 tablespoon honey; 2 cups vinegar, 5% acidity; 1/2 teaspoon mustard seeds; 1/2 teaspoon dill seed; 1/2 teaspoon coriander seed; bay leaf; 2 teaspoons whole black peppercorns; 1 chile, sliced in 8 long strips; 6 garlic cloves, peeled; 1 1/2 lbs string beans, trimmed; 1 teaspoon salt

Servings: persons

1 1/2 cups water
1 teaspoon pickling salt
1 tablespoon agave syrup or 1 tablespoon honey
2 cups vinegar, 5% acidity
1/2 teaspoon mustard seeds
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
bay leaf
2 teaspoons whole black peppercorns
1 chile, sliced in 8 long strips
6 garlic cloves, peeled
1 1/2 lbs string beans, trimmed
1 teaspoon salt

1
In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
2
Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
3
Pack beans in sterilized jars then cover with the vinegar mixture.
4
Place lids and caps on cleaned rimmed jars.
5
Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
6
You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
7
I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups water, 1 teaspoon pickling salt, 1 tablespoon agave syrup or 1 tablespoon honey, 2 cups vinegar, 5% acidity, and more.

Yes, Hot Pickled Green Beans: falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Pickled Green Beans:

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions