
Dill and Garlic Pickled Green Beans

By: McCormick Kitchens
Made With:

This recipe for pickled green beans gives you a crisp, tangy snack that works just as well in cocktails as it does on charcuterie boards. Use this pickled green bean recipe with fresh dill and garlic for bright, garden-inspired flavor. Perfect if you need a green bean pickled recipe to hold their snap and let you enjoy their freshness all year round. Photo credit: Joanne Bruno from Eats Well with Others.
Recipe Info
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Prep Time:
30m
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Cook Time:
20m
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Ingredients:
10
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Servings:
4
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User Rating:
Ingredients
- 2 1/2 pounds green beans (5 to 6 inches long)
- 2 tablespoons McCormick® Dill Seed
- 2 tablespoons McCormick® Minced Onions
- 2 teaspoons McCormick® Whole Celery Seed
- 1 teaspoon McCormick® Minced Garlic
- 1 teaspoon McCormick® Crushed Red Pepper
- 2 1/4 cups water
- 2 tablespoons non-iodized salt
- 2 tablespoons sugar
- 2 1/4 cups distilled white vinegar (5% acidity)
Nutrition Information
(per serving)
This recipe for pickled green beans gives you a crisp, tangy snack that works just as well in cocktails as it does on charcuterie boards. Use this pickled green bean recipe with fresh dill and garlic for bright, garden-inspired flavor. Perfect if you need a green bean pickled recipe to hold their snap and let you enjoy their freshness all year round. Photo credit: Joanne Bruno from Eats Well with Others.
Key products
Instructions
- Wash beans with cold water. Trim ends and cut beans to about 4-inch lengths.
- Place 1/2 tablespoon each dill seed and minced onion, 1/2 teaspoon celery seed and 1/4 teaspoon each minced garlic and crushed red pepper in each of 4 hot sterilized pint canning jars. Pack green beans vertically into jars. (Lay jar on side for easy filling.)
- Mix remaining ingredients in medium saucepan; bring to boil, stirring to dissolve salt and sugar. Ladle over green beans, leaving 1/4-inch headspace. Run thin, non-metallic utensil down inside of jars to remove air bubbles. Wipe rim of jars clean with damp cloth. Cover jars with metal lids and screw on bands.
- Process in boiling water canner 10 minutes. After processing jars, remove from water bath canner. Cool at room temperature on towel or rack for 12 to 24 hours. Check for seal.