Food and Recipes Veggies Perfectly Pickled Green Beans Be the first to rate & review! Whether you're gifting your neighbors with these pickled green beans, or keeping them all for yourself, we have no doubt this recipe is sure to impress. With just 7 easy-to-find ingredients and only 40 minutes of hands-on time, these pickled green beans come together in a jiffy. Fresh beans are the key to this recipe; they don't lose their crunch, making the pickled summer produce tasty and textured to the last bite. Crushed red pepper, fresh dill springs, and garlic cloves create a distinctively delicious flavor. Add the beans to sandwiches, finish off your charcuterie board, or simply enjoy the beans on their own—the opportunities are endless! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on July 24, 2024 Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 40 mins Total Time: 55 mins Yield: 6 wide-mouth pint jars Caitlin Bensel, Food Stylist: Torie Cox Ingredients 3 lb. fresh green beans 6 cups white vinegar (5% acidity) 2/3 cup canning-and-pickling salt 1 1/2 tsp. dried crushed red pepper 12 fresh dill sprigs 6 garlic cloves, peeled 6 fresh Fresno Chili peppers Directions Prepare jars: Sterilize jars, and prepare lids. Caitlin Bensel, Food Stylist: Torie Cox Trim green beans: While jars are boiling, wash beans, trim stem ends, and cut into 4-inch lengths. Caitlin Bensel, Food Stylist: Torie Cox Make pickling liquid: Combine vinegar, salt, crushed red pepper, and 2 cups water in a 3-qt. stainless steel saucepan. Bring to a boil. Caitlin Bensel, Food Stylist: Torie Cox Fill jars: Place 2 dill sprigs, 1 garlic clove, and 1 sliced Fresno Chili pepper in each hot jar. Caitlin Bensel, Food Stylist: Torie Cox Pack whole beans tightly in jars. Cover with hot pickling liquid, leaving 1/2-inch headspace. Caitlin Bensel, Food Stylist: Torie Cox Process jars: Seal and process jars, processing 5 minutes. Caitlin Bensel, Food Stylist: Torie Cox Cool jars: Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Caitlin Bensel, Food Stylist: Torie Cox Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print