Cold-Pickled Green Beans

Cold-Pickled Green Beans

Cold-Pickled Green Beans

  • Prep

    20 m

  • 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!”


  • 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


  1. Stir the tarragon vinegar and water together in a bowl.
  2. 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.
  3. 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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