Name: Cold-Pickled Green Beans recipe
Ingredients: 1 cup tarragon vinegar;2 cups water;4 (1 pint) canning jars with lids and rings;2 pounds fresh green beans, rinsed and trimmed;4 sprigs fresh dill;1 teaspoon celery seed, divided;1 teaspoon mustard seed, divided;1 teaspoon crushed red pepper flakes, divided;1 tablespoon whole black peppercorns, divided;4 cloves garlic, peeled and cut in half lengthwise;½ teaspoon salt, or as needed

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Ingredients

1 cup tarragon vinegar 2 cups water 4 (1 pint) canning jars with lids and rings 2 pounds fresh green beans, rinsed and trimmed 4 sprigs fresh dill 1 teaspoon celery seed, divided 1 teaspoon mustard seed, divided 1 teaspoon crushed red pepper flakes, divided 1 tablespoon whole black peppercorns, divided 4 cloves garlic, peeled and cut in half lengthwise ½ teaspoon salt, or as needed

Nutrition Info

7.2 calories carbohydrate: 1.6 g cholesterol: : - fat: 0.1 g fiber: 0.7 g protein: 0.4 g saturatedFat: : - servingSize: - sodium: 25.6 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

Stir the tarragon vinegar and water together in a bowl.
Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.

Recipe Yield

4 pints

Recipe Note

These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they're kept cold -- if they last that long!

Alternatives to this recipe

Cold-Pickled Green Beans