Fast and Easy Pickled Green Beans

pickled green beans 2

Lately the amount of food that I end up throwing out has been annoying me. I get tired of foods really quickly, so I don’t generally like to have the same vegetable multiple times in one week. Since a lot of vegetables are sold in bunches or packages, I end up with way more than I need. I recently got a huge bag of green beans at the farmer’s market and I knew that I would never be able to eat them all before they went bad so I turned half of them into pickles. I also threw in some radishes that were starting to get shriveled.

The color from the radish skins seeped into the brine, which gave it a  strangely cool pink hue, but I really like the way these turned out – the green beans stayed really crispy and have more “snap” to them than any cucumber pickles that I’ve had. I couldn’t decide if I wanted more traditional dill pickles or if I wanted garlic, and I eventually decided to just mix to two. I also threw in some coriander seeds for additional spice. The combination of flavors is great – I think it’s really the best of both worlds.

green beans and radishes

These pickles were really simple to make, and are a great way to use up any vegetables that you might not eat otherwise. They only take about 10 minutes to prep, and they’re ready to eat after one night in the refrigerator. They’re delicious on their own as a quick snack, on a salad or sandwich, or anywhere that you might enjoy a more traditional pickle. They also make great gifts.

pickled green beans

Pickled Green Beans

  • 1/2 pint green beans, ends trimmed
  • 1/2 bunch radishes, sliced
  • 1 Tbs coarse sea salt
  • 1/2 cup white vinegar
  • 2 large cloves fresh garlic, sliced
  • 2 Tbs coriander seeds
  • 1 handfull fresh dill

Bring a large pot of water to a boil. Blanch green beans 1 minute. Drain and allow to cool.

Divide green beans and radishes between 2 jars – you can pack the jars pretty full but make sure you allow some room for brine.

Combine vinegar and salt in a seperate container. Stir so salt begins to dissolve. Pour this mixture over vegetables into each jar, filling halfway. Add garlic, dill, and coriander to jars, then add enough water to fill them and completely submerge the vegetables. Seal tightly and give them a good shake. Refrigerate overnight.

Yields 2 pint-sized jars.

Comments

  1. I’ve never read pickling instructions before! They do look beautiful– I can see how they would make great gifts! I’ll have to try that this summer while there are so many great veggie options!

  2. Wow, I’ve never had pickled green beans before. This sounds great!!! I gat the same too when I have to throw stuff out. I try to muse as much of it as I can on the time I have with it.

  3. Honestly I never picked anything…your green beans look so yummie, my mouth is watering at the pictures…

  4. Natasha - 5 Star Foodie says:

    Great idea! I would love to try these pickled green beans!

  5. pickled green beans! Way to jazz up a tired vegetable! How would you eat it though? I mean, with what food combinations?

  6. Jeff and I just cleaned out our fridge and pantry and threw out a bunch of food and vowed never to waste so much again!

  7. You have the best ideas! I’ve never pickled before either – but I’m going to give it a try.

  8. Wow I have found another great recipe for the kids.
    You have a great idea on how to pickle green beans,
    Thanks to you. Another great vegetable recipe.

  9. You allways have the best ideas!!

    This is an excellent one!! Yummie!! & look at the colour!!

  10. They look amazing. I just got some small Persian cucumbers that I am going to pickle this week. Yum!

  11. I have never had pickled green beans but I imagine they are tasty. I’m generally a fan of pickled stuff….except pickled beef heart, not a fan of that at all!

  12. I really like the color too! Anything pickled is good in my book!

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