Canning 101: Pickled Green Beans

Written by Shaina of Food for My Family.

This summer has been one of rushing around, struggling to fit things in and generally moving faster than I’d like. Suddenly and without warning, it was time to start plucking food off my garden vines and begin packing them into jars.

My plan yet to be formed, there was one thing I knew I would be crossing off the bucket list: pickled green beans.

Last year late in the winter, my brother-in-law showed up at a snow-covered gathering with a jar of such green beans. They were set out on a buffet-style table and offered up to the group. I found myself returning to the jar no less than three times.

The snap of the green bean and the smell of summer all perfectly preserved and eaten in the dead of winter when we were bundling up from head to toe had captivated me.
All photos by Shaina

I knew then that I would be pickling green beans all summer long in an effort to bring that snap and crunch to mealtime atop salads and alongside appetizers, and sure enough, I scooped them up the minute they appeared at the market.

Today, Shauna Ahern, the Gluten-Free Girl herself, is hosting a Pickling Party. After 1500 of us made pie together last month, Shauna organized a pickling party for the month of August, just in time for canning season.

I can’t wait to see what everyone else is pickling and putting up this summer!

Pickled Green Beans
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Recipe type: Canning
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 3 quart-sized jars
Ingredients
  • 2 1/2 cups distilled white vinegar
  • 2 1/2 cups water (soft and not hard water)
  • 1/4 cup pickling salt
  • 2 1/2 - 3 pounds fresh green beans, washed and ends trimmed
  • 3 cloves garlic
  • 1 bunch fresh dill
  • 4-6 Thai chilies
Instructions
  1. In a medium-sized saucepan, bring vinegar, water and salt to a boil. Stir and boil until salt is dissolved. Keep warm over medium-low heat.
  2. Sterilize 3 quart-sized canning jars, lids and rings by boiling in a large pot of boiling water. Leave the lids and rings in the water, but remove the jars and pack tightly with green beans, a sprig of dill and a Thai chili or two. Move quickly so the jars stay warm.
  3. Ladle the vinegar mix over the green beans until it comes within a 1/4" of the lip. Wipe down the rims, cover with a lid and lightly screw on the rings.
  4. Process the jars in a hot water bath for 10 minutes (15 minutes for above 6,000 feet altitude). Remove the jars to a clean, dry towel. Be sure none are touching. Allow to cool.
  5. The jars will pop and seal as they cool. Any unsealed jars can be refrigerated and used promptly.

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More Pickled Produce

:: Garlic Dill Pickles | Simple Bites
:: Pickled Peppers | Food for My Family
:: Lacto-Fermented Pickles | Simple Bites
:: Pickled Green Tomatoes | Food In Jars
:: Pickled Turnips | Georgia Pellegrini

Do you pickle? What are your favorite things to pickle, and what would you like to try?

About Shaina

Shaina Olmanson is the home cook and photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she wades through the process of feeding her family, her friends and anyone else who will let her. She strives to teach her four children how to eat well: seasonally, locally, organically, deliciously and balanced.

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Comments

  1. These looks great Shaina! I need to cross “pickling” in general off my bucket list. I was hoping to have done it by the time the pickling party came around, but it didn’t happen. I’m thinking i’ll have plenty of inspiration tomorrow.
    Ethan’s last post: Cake Pops & On A Stick! Giveaway

  2. I love dilly beans! This is on my agenda for the week…my fridge is full of green beans. I had never had them until last winter when they showed up in our winter CSA share. They were delicious, and my then 2 1/2 year old loved them. So we will be making a large amount this year…I am also hoping to make pickles with a late planting of cucumbers…
    Heather’s last post: child proofing

  3. Well I’ve canned green beans and I’ve canned pickles but never pickled green beans. I’m glad to see you are a canner and I just wanted to personally invite you to my Canning Week Blog party Aug. 22-26. http://alattewithotta.blogspot.com/p/canning-week-2011.html
    We will be having a canning themed linky with a guest judge and daily be posting recipes, tips and give-a-ways all related to canning. it is our hope that more bloggers will find encouragement about canning and try it. It should be a lot of fun and I hope you can stop by for a Latte’!

  4. I just pickled some okra the other day. I can’t wait to see how it turns out! Never thought of pickling green beans. How long do they need to sit before they are ready?
    Joy

  5. I’ve always wanted to make dilly beans! They remind me of my grandmother. :)

  6. I’ve had trouble keeping processed pickled beans crunchy. Are yours still crunchy after canning?

    • Hi, Nicole. My tips for keeping them crunchy are to (1) use them as soon as they are picked, (2) use soft water (I use distilled for canning) to prevent minerals and other things to cause them to break down and (3) ice the beans both before placing them in jars so they’re nice and cold and then be sure to serve them as cold as possible, too. I hope that helps!
      Shaina’s last post: A Late Summer Menu: A Different Way of Planning Meals

  7. Russell at Chasing Delicious says:

    How have I never heard of pickled green beans? I love green beans! I am super intrigued now. Thanks for sharing this recipe and inspiring me to try this!

  8. mmmm i never thought about pickled green beans. i usally eat them cooked :)
    that a great idea to do, and give to family members as a present in the holydays, but i dont have any green beans in my area so i will try to figure out something.
    barak’s last post: Dog loss quotes

  9. littlebird says:

    I have been pickling beans and love new recipes. They are insane in a bloody Mary too!

  10. I’ve never canned anything before, but this series is making me want to try it. It’s seems pretty easy.

  11. Hello- I have perhaps a silly question : do the beans need to be completely covered (no tips showing)? Mine were completely covered, but rose up during the processing….

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