
Cold-Pickled Green Beans
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Prep
20 m
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Ready In
8 h 20 m
Recipe By:The Magpie
“These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they’re kept cold — if they last that long!”
Ingredients
- 1 cup tarragon vinegar
- 2 cups water
- 4 (1 pint) canning jars with lids and rings
- 2 pounds fresh green beans, rinsed and trimmed
- 4 sprigs fresh dill
- 1 teaspoon celery seed, divided
- 1 teaspoon mustard seed, divided
- 1 teaspoon crushed red pepper flakes, divided
- 1 tablespoon whole black peppercorns, divided
- 4 cloves garlic, peeled and cut in half lengthwise
- 1/2 teaspoon salt, or as needed
Directions
- Stir the tarragon vinegar and water together in a bowl.
- Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
- Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.
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Printed From Allrecipes.com 2/7/2017
Printed From Allrecipes.com 2/7/2017