Pickled Green Beans recipe

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Ingredients

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 ½ cups white vinegar
2 ½ cups water

Nutrition Info

39 calories
carbohydrate: 8.6 g
cholesterol: : -
fat: 0.1 g
fiber: 3.9 g
protein: 2.2 g
saturatedFat: : -
servingSize: -
sodium: 1169.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut green beans to fit inside pint canning jars.

  2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.

  3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.

  4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.

  5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Recipe Yield

4 pints

Recipe Note

I use these in Bloody Marys, instead of celery sticks, and they are always a hit!

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