Pickle & Preserve

24-Hour Pickled Green Beans

Photo by Annie Fassler | Serious Crust
Author Notes

Some time ago, maybe last fall, my older sister introduced me to Mama Lil’s pickled green beans. I have a love for good pickles, especially ones that are still crispy and super tart, and these green beans were just that. They don’t carry them at my grocery store, so I decided to make my own. —Annie Fassler | Serious Crust

  • Makes 3 pint jars
  • 3 teaspoons red chili flakes
  • 6 large cloves garlic, quartered
  • 1.5 pounds green beans, rinsed and stem ends trimmed
  • 3 cups white vinegar
  • 3 cups water
  • 3 tablespoons salt
In This Recipe
  1. In the bottom of each of 3 or 4 16-oz wide mouth jars, sprinkle a teaspoon of chili flakes and 2 quartered cloves of garlic. On top of the chili flakes and garlic, pack as many green beans as you can fit vertically.
  2. In a large saucepan combine the white vinegar, water, and salt. Bring to a boil, then remove from heat and pour over the green beans. You want to completely cover the beans, so you’ll need to fill the jars right to the edge.
  3. Put the lids loosely on the jars and leave them on the counter to cool down. Once the jars are cool enough to handle, screw the lids on all the way and put them in the fridge to store overnight. They’re ready to eat in 24 hours and will keep for a month in the fridge!

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