These easy “refrigerator pickles” are not heat-processed and thus must be stored in the refrigerator to keep from spoiling. A great, snappy pickle, they are great in salads, alongside meaty fare like braised pork, and particularly good in place of or in addition to celery in a Bloody Mary.
Note: This recipe is for 1 pint jar of Pickled Green Beans. The recipe easily doubles, triples, or even quadruples if your harvest is large and your fridge space ample.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 5 oz. green or wax beans
- 1 pint jar with lid
- 1 clove garlic, peeled and quartered
- 1/2 tsp. coriander seeds
- 1 small dried chile
- 1/8 tsp. black peppercorns
- 1 bay leaf
- 1 cup cider vinegar
- 1/2 cup white wine
- 1 Tbsp. sugar
- 1 tsp. salt
Preparation:
- Arrange beans vertically in pint jar to see how many fit. Remove beans and trim them to fit lengthwise in jars, leaving at least 1/2 inch empty space at top of jar. Arrange trimmed beans in jar.
- Stuff garlic, coriander seeds, chile, peppercorns, and bay leaf around beans.
- Bring vinegar, wine, sugar, and salt to a boil and boil for 2 minutes. Pour mixture over beans. Screw on lid and let sit until cooled to room temperature. Refrigerate for 2 days or up to 6 months before eating.
Makes 1 pint Pickled Green Beans.
