This Pickled Green Beans And Garlic Recipe is easy and pretty quick.
Pickled green beans are one of the best and easiest pickled veg. Crisp, tasty, and super easy.
I’ve been making this for years, I love it and it always goes down well at our BBQ’s. The beans stay crunchy with a beautiful hint of rosemary and garlic.
There’s no need to pre-cook the beans! Adding the warm vinegar will do just enough to penetrate the beans but keep them nice and crunchy.
This pickle is so good you won’t be able to stop eating them. When I have them in my fridge, always find myself sneaking a couple. Tasty!
How to make Pickled Green Beans and garlic
I start by cleaning and cutting my green beans. If possible, I make sure they are about the same height as the jar.
Next, add all the ingredients apart from the green beans and rosemary to a pan and let that simmer until all the salt and sugar has dissolved, this will also infuse the flavours from the garlic, coriander and mustard seeds.
Let the vinegar cool a little, still need to be hot, just not boiling. Drop your green beans and rosemary into a sterilised jar. When your vinegar is a little cooler, add this to the jar too. Make sure you cover all the beans with the liquid for all that pickling magic to happen.
What can i eat pickled green beans with?
I love to eat these right out of the jar. If we have company, I like them as a little side dish for a slow-cooked BBQ brisket. They are also good on a burger or ham sandwich as an alternative to pickled gherkins. If you’re feeling a little more adventurous, why not try them with ramen, to add a sweet tang.
How To Make Pickled Green Beans And Garlic
Course: Pickle / CondimentDifficulty: Easy1
Jar5
minutes5
minutes12+
HoursPickled green beans are one of the best and easiest pickled veg. Crisp, tasty and super easy.
Ingredients
Green Beans (trimmed, cut to size and enough to loosely fill your jar)
2 Whole Garlic Cloves
350ml White Wine Vinegar
150ml water
1 tbsp of sugar
1/2 tsp Salt
1 tsp Mustard Seeds
1 tsp Coriander Seeds
Rosemary or Thyme
Method
Add all the ingredients apart from the green beans, thyme and rosemary to a pan. Simmer on a low heat until the sugar and salt dissolves.
Remove from the heat and leave to cool a little
Place the beans and thyme into a 1l sterilised jar. When the pickling liquid had cooled a little poor over the beans, making sure to completely cover them.
Seal the lid and let cool fully before putting in your fridge and leaving to pickle for a day or two.
I like green beans to be pickled for a few days but are also great after a couple of weeks.
