I don’t know about you but, for me, it has been far too hot to pull out my big canner. My kitchen has been warm enough the last week without adding to it. Hence this recipe for easy refrigerator pickled green beans. The pickled beans won’t last as long as regular hot water canned beans, but 6 months is plenty of time to enjoy the harvest. They also taste a lot fresher and have a better texture.
As I said in an earlier post, I came home from a week away to find about 10 pounds of green beans had been harvested in my absence. That’s a lot of green beans. We ate a good percentage of them immediately…roasted green beans with garlic and olive oil, simply steamed green beans with coarse salt and olive oil, and in a Greek green bean salad.
The purple ones turn greenish when cooked. They were among the earliest to mature in my garden and were very prolific.
I still had a fair amount of green beans left over after 3 meals. I certainly didn’t want to waste them or throw them into the compost heap.
We like minced pickled green beans on top of avocado toast, it adds a welcome sharp note to the richness of avocado (especially when topped with a soft poached egg). You can also chop them, add a good spoonful of sour cream, and use them as a sauce for steamed or boiled green beans. Or, eat them out of the jar with a slice of sharp cheddar.
This recipe makes enough pickled beans to fill 3-4 16 oz canning jars.
- 6-7 cups of blanched green beans
- 1 c white vinegar
- 2 c apple cider vinegar
- 3 c water
- 1/4 c sea salt
- 1 T sugar
- 4 cloves garlic, peeled
- 4 sprigs of fresh herbs such as dill, mint, tarragon or thyme
- 1 tsp black pepper corns (I used smoked ones)
- Sterilize your jars and lids by placing them in boiling water for 10 minutes or running them through the dishwasher. Cool upside down on a clean dish towel.
- First, make the brine. Bring water, both vinegars and salt, and sugar to a simmer, stirring until all salt is dissolved. Remove from the heat and cool.
- Blanch the green beans by adding them to simmering salted water and cooking for 3 minutes. Drain and cool in a colander. I usually add a handful of ice on top of the draining beans and run cold water over them to stop the cooking. Spread them out on paper towels or a clean dish towel to cool completely.
- Place a garlic clove, herb sprig and 1/4 of the peppercorns in each jar.
- Pack the green beans into the jars as tightly as possible.
- Fill the jars with brine to within 1/4 inch of the top, close the jars tightly.
- Place in the refrigerator, they will be ready in about 2 weeks and will last for several months.
I had enough green beans for 3 pint sized canning jars with brine leftover. So I blanched the remaining snap peas from the harvest (only 1 minute this time). I added a slice of fresh ginger and sprig of mint to the one remaining pint jar and filled it with the snap peas. There was just enough brine to cover them to the top.
Maybe some of you also have a glut of beans from your yard or the farmer’s market…
Just in case you do, I am taking this to Fiesta Friday $343 over at Angie’s. This week I am helping by co-hosting. Head on over to join or check in on the virtual party. You’ll find lots of recipes, both sweet and savory, in addition to craft and decorating ideas.