Pickled Green Beans

August 22, 2019
Created by Harmons
1 hour 15 minutes
Serves 8 pints
  • 4 cups white vinegar
  • 4 cups water
  • 4 lb green beans, trimmed to 4" long
  • 8 bay leaves, divided
  • 8 tsp dill seed, divided
  • 4 tsp crushed red pepper flakes, divided
  • 4 tsp mustard seeds, divided
  • 8 Tbsp pickling salt, divided
  • 4 tsp celery seed, divided
  • 4 tsp fennel seed, divided

In a large saucepan over medium heat, add vinegar and water and bring to a simmer.

Pack beans upright into clean jars, leaving 1/2” headspace. In each jar add a bay leaf, 1 teaspoon dill seed, 1/2 teaspoon red pepper, 1/2 teaspoon mustard seed, 1 tablespoon pickling salt, 1/2 teaspoon celery seed, and 1/2 teaspoon fennel seed. Pour vinegar-water mixture evenly over each jar, leaving 1/2” headspace. Add vinegar if mixture runs out. Adjust headspace.

Wipe jar rims and put on lids.

Bring a large canning pot to a boil over high heat. Add jars and bring to a boil again. Once boiling, process jars for 20 min. Remove lid, turn off heat, and let sit, 5 minutes. Transfer jars to a kitchen towel and let sit untouched 12-24 hours. Remove screw bands and check for total seals. Put any that didn’t seal into refrigerator. Wipe jars down, label, date, and store in a cool dark place.