I’m an unrepentant pickle nut. At some point in the past, one of my ancestors must have had vinegar for blood because my people will pickle anything.
I thought about doing something creative and unexpected with cucumbers to start, but I’ve been craving these green beans for weeks, so we’re just gonna dive right in!
Sweet and Spicy Green Bean Pickles
- 2 Mason Jars
- 1 Pound of Fresh Green Beans
- 1 Large Fresh Garlic Clove
- 2 Cups of Water
- 2 Cups of Apple Vinegar
- 1 Tablespoon of Sugar
- 1 Tablespoon of Mustard Seeds
- 1 1/2 Teaspoons of Crushed Red Pepper Flakes (adjusted to taste)
Wash and trim the ends off of green beans, and separate out the skinny, flimsy, or rough textured beans. The best beans for pickles are plump, firm, and smooth.
Place green beans in jars leaving a little room so that your vinegar mix can surround them.
This, in my opinion, is the easiest way to resize your beans to fit the jar:
- Once the beans are inside, set the jar on a flat surface, and gently push on the tops of the beans to make sure they touch the bottom of the jar.
- Pull up on any beans that stick up above the top rim of the jar, and trim them with scissors. Push them back down to make sure they fit.
Combine water and vinegar in a medium sized saucepan, and heat to right before fully boiling.
Remove saucepan from heat, and whisk in the dry ingredients until the sugar and salt dissolve and the water looks clear.
Pour the mixture into the jars to completely cover the green beans. Be sure to include garlic in each jar.
Leave the jars uncovered to cool for 5 minutes.
Put on lids and refrigerate for 24 hours before serving.
Green bean pickles are a great garnish, a compliment to salads, or just a yummy, crunchy, healthy snack.
Keep refrigerated. Good for 3 weeks or more.