Give the green beans from your garden a longer life by pickling them! These garlicky pickled green beans are wonderful on an antipasto plate or served alongside a barbecued dinner.

Yield: Makes 6 pint jars.



  • 3 cups pure white vinegar
  • 3 cups water
  • 3 tbsp pickling salt
  • 1 1/2 tsp red pepper flakes
  • 5 lb green beans, trimmed and cut into jar-length pieces
  • 2 tbsp dill seed
  • 18 black peppercorns
  • 6 cloves garlic, peeled


  1. To prepare pickling liquid, combine vinegar, water, salt and red pepper flakes in a non-reactive stockpot. Bring to a boil over medium-high heat, stirring to dissolve salt. Add beans and return to a boil, stirring occasionally. Remove from heat.
  2. Place 1 tsp dill seed, 3 peppercorns and 1 clove garlic in each of 6 hot sterilized pint jars.
  3. Pack beans into jars, leaving a generous 1/2 inch headspace. Do not overpack the jars. Any leftover beans can be reserved for another use. Pour hot pickling liquid over beans, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. If necessary, add additional hot pickling liquid to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
  4. Seal and process in a boiling water bath for 15 minutes at altitudes of 1001 - 3000 feet and 20 minutes at altitudes of 3001 - 6000 feet.
Nutritional analysis per 1/4 cup:

20 calories, 0.2 g fat, 1 g protein, 3.9 g carbohydrate, 1.5 g fibre, 447 mg sodium