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Refrigerator Pickled Green Beans

10 INGREDIENTS • 6 STEPS • 4HRS 40MINS

Refrigerator Pickled Green Beans

Recipe
No canning or fermenting experience is required to enjoy these Refrigerator Pickled Green Beans. This simple and easy pickling process requires a few hours, and you'll have green beans full of flavor, tanginess, and crispness. And it all happens in your fridge.
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No canning or fermenting experience is required to enjoy these Refrigerator Pickled Green Beans. This simple and easy pickling process requires a few hours, and you'll have green beans full of flavor, tanginess, and crispness. And it all happens in your fridge.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

4HRS 40MINS

Total Time

$0.66

Cost Per Serving

Ingredients

Servings
8
us / metric
Distilled White Vinegar
360 mL
Distilled White Vinegar
Water
240 mL
Water
Kosher Salt
2 Tbsp
Kosher Salt
Granulated Sugar
2 Tbsp
Granulated Sugar
Mustard Seeds
1 Tbsp
Mustard Seeds
Whole Coriander Seeds
1 Tbsp
Whole Coriander Seeds
Garlic
1 clove
Large Garlic, peeled, thinly sliced
plus more if desired
Green Beans
455 g
Green Beans, trimmed
Fresh Dill
8 sprigs
Fresh Dill
Black Peppercorns
2 Tbsp
Black Peppercorns

Nutrition Per Serving

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Calories
36
Fat
0.2 g
Protein
1.2 g
Carbs
7.6 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!

Author's Notes

Provided the beans remain fully submerged in the brine, they will last in the refrigerator for up to one month.

Cooking Instructions

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step 1
In a small pot, combine the Distilled White Vinegar (360 mL), Water (240 mL), Kosher Salt (2 Tbsp), Granulated Sugar (2 Tbsp), Mustard Seeds (1 Tbsp), aWhole Coriander Seeds (1 Tbsp), and Garlic (1 clove). Bring to a boil.
step 1 In a small pot, combine the Distilled White Vinegar (360 mL), Water (240 mL), Kosher Salt (2 Tbsp), Granulated Sugar (2 Tbsp), Mustard Seeds (1 Tbsp), aWhole Coriander Seeds (1 Tbsp), and Garlic (1 clove). Bring to a boil.
step 2
Lower the heat and gently simmer for 5 minutes.
step 3
Meanwhile, fill several clean glass jars with Green Beans (455 g) layered with pieces of Fresh Dill (8 sprigs). It is helpful to start off by laying the empty jar on its side as you place the beans within. When almost full, stand the jar upright and insert more beans wherever you notice a gap. Scatter the Black Peppercorns (2 Tbsp) evenly between the jars.
step 3 Meanwhile, fill several clean glass jars with Green Beans (455 g) layered with pieces of Fresh Dill (8 sprigs). It is helpful to start off by laying the empty jar on its side as you place the beans within. When almost full, stand the jar upright and insert more beans wherever you notice a gap. Scatter the Black Peppercorns (2 Tbsp) evenly between the jars.
step 4
While still hot, pour the pickling mixture over the green beans so that they are fully submerged in the liquid.
step 4 While still hot, pour the pickling mixture over the green beans so that they are fully submerged in the liquid.
step 5
Allow them to cool for 30 minutes then cover the jars tightly and place them in the refrigerator.
step 5 Allow them to cool for 30 minutes then cover the jars tightly and place them in the refrigerator.
step 6
These can be enjoyed in 4 to 6 hours but are best after 24 hours in the fridge.
step 6 These can be enjoyed in 4 to 6 hours but are best after 24 hours in the fridge.
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