pickled green beans recipe

pickled green beans

prep time: 15 minutes
cook time: 5 minutes + refrigeration time
ready in: 24 hours, 20 minutes

makes: 12 servings, 3 oz. each


  • 1 ½ lb. fresh green beans, trimmed
  • 1 small sweet onion, thinly sliced (1 cup)
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons mustard seeds
  • ½ teaspoon whole peppercorns
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 cups rice vinegar or apple cider vinegar
  • ¾ cup granulated sugar
  • 2 Tablespoons coarse kosher salt

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large bowl combine green beans, onion and garlic. Transfer half to each of 2 sterilized 1-quart glass jars. Add 1 teaspoon mustard seeds and 1/2 teaspoon peppercorns to each jar. If desired, add red pepper flakes. Set aside.
  2. For the brine, in a small saucepan combine 2 cups water with vinegar, sugar and salt. Place over medium-high heat; bring to boiling. Cook until sugar dissolves. Remove from heat; let cool slightly. Carefully ladle brine into each jar, covering the green beans. Cover jars with sterilized lids. Refrigerate at least 24 hours.
  3. Remove green beans from brine, and serve. (Refrigerate any remaining beans up to 2 weeks.)

Per serving: 40 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 365mg sodium, 10g carbohydrate, 1g fiber, 1g protein