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Pickled Green Beans

User Rating 5 Star Rating (1 Review)


Pickled Green Beans

Pickled Green Beans

Photo © Molly Watson
These easy Pickled Green Beans are "refrigerator pickles." They are not heat-processed and thus must be stored in the refrigerator to keep from spoiling. A flavorful, 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. 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

Total Time: 20 minutes


  • 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


  1. Arrange the beans vertically in a pint jar to see how many fit. Remove the beans and trim them to fit lengthwise in the jar, leaving at least 1/2 inch empty space at top of the jar. Arrange the trimmed beans in the jar.
  2. Stuff the garlic, coriander seeds, chile, peppercorns, and bay leaf around beans.
  3. Bring the vinegar, wine, sugar, and salt to a boil and boil for 2 minutes. Pour the mixture over the beans. Screw on the lid and let the jar sit until cooled to room temperature. Refrigerate for 2 days or up to 6 months before eating.

Makes 1 pint Pickled Green Beans.

User Reviews

Reviews for this section have been closed.

 5 out of 5
why go anywhere else for a recipe?, Member esmelomo

I made hot processed dilly beans and this recipe back to back. Molly's Pickled green beans are way better! Crunchy and not too vinegary. My only concern is that the cider vinegar isn't visually very appealing. Next time I might try using white vinegar.

41 out of 47 people found this helpful.

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