Name: refrigerator pickled green beans
Ingredients: 1 1/2 cups distilled white vinegar; 1 cup water; 2 tablespoons kosher salt; 2 tablespoons granulated sugar; 3 teaspoons mustard seeds; 3 teaspoons coriander seeds; 1 large garlic clove, peeled & sliced thin ((plus more if desired)); 16 ounces fresh green beans, trimmed; 8 fresh dill sprigs; 2 tablespoons whole black peppercorns

No canning or fermenting experience required. These Refrigerator Pickled Green Beans are ready to enjoy in a few hours. Full of flavor, tanginess and crispness. And it all happens in your fridge.

The process is so easy, you’ll want to pickle more than these green beans. And I’m not talking about just cucumbers.

For now, we’ll focus on the beans…

This is what you’ll need…

Distilled white vinegar
Kosher salt
Granulated sugar
Mustard seeds
Coriander seeds
Garlic
Fresh green beans
Fresh dill
Whole black peppercorns

The process is super quick and easy.

The only substantial prep work is trimming the green beans.
But first, gather up the pickling ingredients and mix them up in a small pot.

While that’s simmering, trim up your green beans.
Since some of the beans may be longer than others, be sure that one of your jars is on the tall side.

The Refrigerator Pickled Green Beans make the best presentation when they are standing on end in the jar.

You’ll be able to mess with them a bit to be sure they fit well before adding the liquid to the jar.
The sliced garlic is simmered in the pickling liquid but you can add a few extra raw slivers to the jar if you want that extra flavor hit.

When you ‘re happy with the placement of the beans, dill sprigs and peppercorns in the jar, it’s time to add the magic liquid.
Be sure that the pickling mixture is still piping hot as you pour it over the beans.

Some common questions on refrigerator pickling…

Will the pickled green beans be ready to eat right away? Even though it’s best to wait for about 24 hours, the beans will have some flavor and texture after as little as 6 hours.
What is the best container to use? A tall glass jar is the best choice so that the spears can stand on end with some reserved space between the contents and the jar lid. It’s important that the beans are fully submerged in the pickling brine. My personal favorite is the high quality Weck 1.5-liter canning jar. The shape is perfect for standing the beans upright and the jar is attractive enough that you can serve these snacks right from the container.
How long do refrigerator pickled green beans last? Providing they are kept in the fridge and the beans are completely submerged in the brine, they’re good for about a month. In my house, they rarely last more than a few days because they’re eaten up in a hurry.
Do I need to blanch the green beans before pickling? Although it’s not necessary, you can blanch the beans to preserve their color and crispness.
How do I go about blanching? Bring a pot of water to a boil. Make sure there’s enough water to fully immerse the beans. Add the raw green beans and boil for just 30 seconds until the beans turn bright green. Then, with a slotted spoon, immediately transfer the green beans to bowl of icy water to stop the cooking process.

These Refrigerator Pickled Green Beans are delicious as can be.

But you’re thinking that you may want to switch things up a bit. A few ideas for you…

For some extra kick, add a pinch of crushed red pepper. Or for the true heat seekers, add a hot Chile pepper to each jar.
Instead of the dill, try using fresh thyme. Or both.
Switch out the vinegar by replacing the white vinegar with apple cider vinegar, rice vinegar or white wine vinegar.
Increase the flavor profile by adding sliced red onions, slim carrot sticks and/or radish slices.

refrigerator pickled green beans

No canning or fermenting required. Full of flavor, tartness and crunch.

Servings 8 servings

Author Rosemary Stelmach

Ingredients

1 1/2 cups distilled white vinegar
1 cup water
2 tablespoons kosher salt
2 tablespoons granulated sugar
3 teaspoons mustard seeds
3 teaspoons coriander seeds
1 large garlic clove, peeled & sliced thin (plus more if desired)
16 ounces fresh green beans, trimmed
8 fresh dill sprigs
2 tablespoons whole black peppercorns

Instructions

In a small pot, combine the vinegar, water, salt, sugar, mustard seeds, coriander seeds and sliced garlic. Bring to a boil. Lower the heat and gently simmer for 5 minutes.
Meanwhile, fill several clean glass jars with trimmed upright green beans layered with pieces of dill sprigs. It is helpful to start off by laying the empty jar on its side as you place the beans within. When almost full, stand the jar upright and insert more beans wherever you notice a gap. Scatter the peppercorns evenly between the jars.
While still hot, pour the pickling mixture over the green beans so that they are fully submerged in the liquid. Allow them to cool for 30 minutes then cover the jars tightly and place in the refrigerator.
Can be enjoyed in 4 to 6 hours but best after a full 24 hours in the fridge. Provided the beans remain fully submerged in the brine, they will last in the refrigerator for up to one month.

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