Pickled Green Beans
No-canning pickled green beans, perfect for salads, snacks, or cocktail garnishes, are simple to prepare.
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Instructions
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Bring vinegar, wine, sugar, and salt to a boil in a saucepan for 2 minutes, ensuring sugar and salt are fully dissolved.
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Test-pack green beans into a 1-pint jar, then trim them to fit, leaving 1/2 inch headspace, and pack tightly.
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Add quartered garlic, coriander seeds, dried chile, peppercorns, and a bay leaf around the beans in the jar.
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Pour the hot brine over the beans until completely submerged.
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Seal the jar with a lid, let it cool to room temperature, then refrigerate for at least 2 days before serving, storing any remaining pickles in the fridge for up to 3 months.