Vinegar Pickled Green Beans

Introduction

This quick and easy method creates crisp, tangy pickled green beans perfect for snacking, garnishing cocktails, or adding to salads. Simple pantry ingredients and a short resting time make this a great make-ahead condiment.

Ingredients

• 1 lb fresh green beans, trimmed

• 2 cups vinegar (white, champagne, or apple cider)

• 1 cup water

• 2 tbsp kosher salt

• 1 tbsp sugar (optional)

• 3–4 garlic cloves, smashed

• 1 tsp black peppercorns

• 1 tsp mustard seeds

• ½ tsp red pepper flakes (optional)

• Fresh dill or tarragon sprigs

Steps

1. Sterilize pint-sized jars and lids.

2. Pack green beans vertically into jars with garlic, peppercorns, mustard seeds, and herbs.

3. In a saucepan, bring vinegar, water, salt, sugar (if using), and red pepper flakes to a boil.

4. Pour hot brine over beans, leaving ½ inch headspace.

5. Tap jars to release air bubbles, seal loosely, and cool to room temperature.

6. Tighten lids and refrigerate for at least 24 hours before eating. Keeps 2–3 months in the fridge.