Pickled Green Beans
- 30m Prep Time
- 10m Cook Time
- 40m Ready In
Crisp pickled green beans with apple cider vinegar, dill, garlic, and spicy Thai chilies. A tangy, crunchy side or snack that's perfect for preserving summer's bounty.
Ingredients
- 1.36 kg green beans
- 1.89 L cubed ice
- 118 ml kosher salt
- 1.18 L apple cider vinegar
- 1.18 L water
- 237 ml kosher salt
- 118 ml sugar
- 118 ml pickling spice
- 5 clove garlic smashed
- 73.9 ml dill seed
- 29.6 ml crushed red pepper flakes
- 29.6 ml yellow mustard seeds
- 8 sprig fresh dill
- 8 fresh red Thai bird's eye chilies
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9328 mg
- Iron: 52.3 mg
- Magnesium: 1395 mg
- Phosphorus: 10346 mg
- Potassium: 10022 mg
- Zinc: 48.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.36 kg green beans
- 1.89 L cubed ice
- 118 ml kosher salt
- 1.18 L apple cider vinegar
- 1.18 L water
- 237 ml kosher salt
- 118 ml sugar
- 118 ml pickling spice
- 73.9 ml dill seed
- 29.6 ml crushed red pepper flakes
- 29.6 ml yellow mustard seeds
- 8 sprig fresh dill
- 8 fresh red Thai bird's eye chilies
Prepare
- 5 clove garlic, smashed
Let's Cook
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Step 1.
In a large colander set over a bowl, toss 3 pounds green beans with 8 cups cubed ice and ½ cup kosher salt. Refrigerate for 6 to 12 hours to draw out moisture, which ensures crisp pickles.
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Step 2.
After the beans have chilled, rinse them thoroughly under cold water to remove all salt, then drain well in the colander.
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Step 3.
While the beans are draining, prepare the pickling liquid: In a large stockpot over high heat, combine 5 cups apple cider vinegar, 5 cups water, 1 cup kosher salt, ½ cup sugar, ½ cup pickling spice, 5 smashed garlic cloves, 5 tablespoons dill seed, 2 tablespoons crushed red pepper flakes, and 2 tablespoons yellow mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt, then boil for 2 minutes. Remove from heat and let the liquid cool to room temperature.
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Step 4.
While the pickling liquid cools, bring 2 quarts water to a boil in a separate large stockpot over high heat. Add the drained beans and blanch for 2 minutes. Immediately transfer the beans to an ice-water bath to stop cooking, then drain well in a colander.
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Step 5.
Divide the blanched beans evenly among 8 pint jars. Place 1 fresh dill sprig and 1 fresh red Thai bird’s eye chili in each jar, tucking them against the sides. Pour the cooled pickling liquid over the beans to cover completely. Seal the jars with lids and refrigerate. For best flavor, let the pickles sit for 1 week before eating; they will keep for up to 1 month.