In July, the green beans in my garden grow faster than we can eat them! This year, in addition to blanching them for a side dish or salad, I decided to try pickling green beans. I LOVE spicy pickled green beans in a tall spicy Bloody Mary! I’ve never been much of a food preserver or canner which meant I needed to research recipes to find one simple enough for me to do in a few minutes with our bounty of green beans this week. I found this recipe for Pickled Green Beans on All Recipes. It’s a no-cook recipe with most of the ingredients already in my kitchen. I substituted the garlic for a shallot and the bay leaf was dried, for no other reason except that was what I had! I can’t wait to try them in my next Bloody Mary!
Rinse beans + trim stems
Be sure to leave about 1/2 inch room at the top
Add all the spices
Fill with vinegar, wine, + sugar mixture.
Seal, cool, + refrigerate
Let me know how you like them!
More on canning later…
Grandma Z would be proud.
Hi,
I fell in love with these in New Orleans. Could i ask what do you mean by “Seal, cook, + refrigerate” how do you cook them?
Thanks
Thank you for noticing that typo! It is supposed to read “cool.” The recipe can be found near the top of the post by clicking on “Pickled Green Bean.” Super easy and delicious. I hope you enjoy them!