Quick Pickled Beans

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Makes 2 x 500 ml glass jars


1 lb fresh green beans (mix with yellow beans if available)

2 cups white vinegar

2 cups water

1 Tbsp sugar

1 Tbsp sliced garlic

1 Tbsp pickling salt

4 dill sprigs

2-4 thin slices red onion

1 hot red pepper, sliced in half lengthwise (optional)




2 x 500 ml sealable glass jars and lids, sterilized in boiling water for at least 10 minutes.


Trim stem end of beans and set aside.

Combine vinegar, water, sugar, salt and garlic in a medium saucepan.

Heat till boiling and sugar and salt are dissolved.

Remove from heat, pour into a jug and set aside to cool.

Fill a large bowl with cold water and a scoop of ice cubes. Set aside.

Heat 8-10 cups of water in a medium saucepan to a boil.

Drop beans into boiling water, boil for 30 seconds.

Drain and plunge beans into ice water.

When cool, drain and set aside.

Turn jars on their sides and load with beans, dill, onion slices and hot pepper if desired.

Cover with cooled brine and seal.

Store your pickled beans in the refrigerator.

Allow the flavours to develop for at least 2 days before eating.

They will last for up to 2 weeks or more in the refrigerator.