Flavorful, snappy pickled green beans at home in as little 48 hours. These quick pickled green beans are great for Caesars, sandwiches, salads or charcuterie boards. Choose green beans which are firm, blemish free, and a little wider than a pencil. This recipe does not involve heat processing or canning which means the pickles are not shelf stable-they must be stored in the fridge. Makes 2 pints. See above notes regarding safety.
In hot soapy water, carefully wash two wide-mouth 16oz pint jars (including the lids and rings). Place the jars, lids and rings in a large pot and carefully pour boiling water over them to cover. Allow to sit for 5 minutes, then using tongs and heatproof gloves, carefully remove the jars, lids and rings from the water, discard any excess, and allow them to dry completely.
Divide the herbs and spices between each sterilized jar. Set aside.
Wash the green beans and trim off the stems so they fit into the jars with ½" headspace. Prepare an ice bath. Add trimmed beans to a medium pot of boiling water and cook for 1 ½ minutes. Carefully strain the hot beans, then submerge them into the ice bath for 1 minute. Remove and dry thoroughly.
Tightly pack the blanched beans vertically into the jars leaving a ½” headspace at the top. The beans should be packed tight enough so they won’t float once brine is added.
In a small pot, bring the vinegar, water, salt and sugar to a boil. Stir until the salt and sugar are fully dissolved.
Remove from heat and carefully pour or ladle the hot brine into the filled jars to within a ½” of the top, making sure the beans are fully immersed in the brine. Gently tap the jars to remove any bubbles then top with more brine if necessary.
Place the lid on each jar and loosely screw on the rings. Allow the jars to cool at room temperature, then tighten the rings and place in the fridge to pickle for a minimum of 48 hours before consuming.
Quick-pickled green beans must be stored in the fridge. These are best eaten within 1-2 weeks, however, they may last longer. If you observe any cloudiness, mold, fizzing, bubbles, slime, or other signs of spoilage, discard the pickles and do not eat them. Quick pickles are generally considered quite safe to eat, however, use your best judgement and when in doubt, discard.
Kosher salt can be used in exchange for pickling salt so long as it does not contain any anti-caking agents or other additives.
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