Description
Pickled green beans are a delicious pantry staple that can be safely canned using the water bath method. Customize the flavor by adding your favorite spices!
Ingredients
Scale
- 2 lbs fresh tender green or yellow beans (5 to 6 inches long)
- 1/4 cup canning or pickling salt
- 2 cups vinegar (5%)
- 2 cups water
- 4 cloves garlic
Instructions
- Wash fresh green beans thoroughly in cold water. Using a sharp knife, trim the ends and cut them into 1-inch-long pieces.
- Split your garlic cloves and place 1 clove in each of the pint jars.
- Raw-pack the chopped green beans tightly into sterilized jars, leaving a ½-inch headspace.
- In a large saucepan, combine equal parts of vinegar and water with 4 tablespoons of canning salt, then bring the mixture to a rolling boil.
- Pour the hot pickling liquid into the jars to cover the beans, maintaining ½ inch of headspace.
- Run a clean butter knife gently inside the jar or press the beans down with a spoon to remove trapped air bubbles.
- Wipe the jar rims with a kitchen napkin or damp towel to remove moisture.
- Place new, sterilized lids on the jars and place the screw bands on the jars, tightening until fingertip tight.
- Using a jar lifter, transfer the filled jars into the boiling water canner. Add hot water to cover the jars by 1-2 inches.
- Once the water reaches a rolling boil, put the lid on the canner and process the jars for 10 minutes for altitudes under 6,000 feet and 15 minutes for altitudes above 6,000 feet.
- Turn the stove off, remove the jars with a jar lifter, and place them on a towel-covered flat countertop. Cool for 24 hours before checking the seals on the lids.
- Remove the screw bands and store sealed jars in a cool, dry place.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/4 cup
- Calories: 20kcal
- Sugar: 4g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g