Pickled Green Beans
Learn how to pickle green beans so you can safely store green beans on your pantry shelf, even if you don't have a pressure canner.
Servings: 4 pint jars
Ingredients
- 2 pounds green beans, washed and trimmed
- 3 cups apple cider vinegar (Be sure your vinegar is 5% acidity.)
- 1 1/2 cups water
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pickling salt
- 8 cloves garlic, halved
- 2 Tablespoons pickling spice, store bought or homemade
Instructions
- Prepare 5 pint jars, 5 lids, and 5 rings for canning. While this recipe is made for 4 pints, I like to keep an extra jar on hand in case I have a few more beans.
- Prepare your boiling water canner or a large pot with a rack in the bottom. Fill the pot about halfway with water. Begin heating the water in the canner.
- Combine apple cider vinegar, water, sugar, and pickling salt, in a medium saucepan and bring to a boil. Keep the mixture just below a boil while proceeding with the rest of the recipe.
- Add two cloves of garlic and 1/2 teaspoon pickling spice to each jar. Then add the green beans to each jar, trying to pack them in tightly. The beans shouldn't stick up higher than 1/2 inch below the top of the jar.
- Pour the brine over one jar. Use a spatula to remove any trapped air in the jar by pressing gently around the sides of the jar. Wipe the top of the jar with a damp cloth to remove any residue. Place the canning lid on the jar and tighten the jar ring down fingertip tight. Add the jar to the simmering water in the canner. Repeat with the remaining jars, adding each jar to the canner as it is filled.
- Be sure the water covers the tops of the jars by at least one inch. If not, add additional hot water to the canner. Place the lid on the canner and bring the water to a boil. Process for 10 minutes, adjusting heat as needed to maintain a low boil. (Time starts when the water is up to a boil, not a minute before.)
- After 10 minutes, turn off the heat. Remove the lid carefully, allowing the steam to escape away from you. Leave the jars in the canner for 5 minutes.
- Transfer the jars to a towel-lined counter where they can remain for at least 12 hours undisturbed.
- After 12-24 hours, remove the rings and check the seals on each jar. Wipe the jars clean, label them, and place them in your pantry. These beans need to sit at least 6 weeks to fully develop their flavors.
Notes
For a detailed post on water-bath canning, Simply Canning has an excellent tutorial.
If you live at a high altitude, you will need to adjust your processing times based on this chart from the Ball website.