Pickle Green Beans

Prep Time 15 mins

Cook Time 20 mins

Additional Time 14 days 8 hrs

Total Time 14 days 8 hrs 35 mins

Servings 6 (1/2-pint) jars


  • Fermentation Glass Weights
  • 6 (1/2-pint) Jars



  • 2 ½ cups distilled white vinegar

  • 2 cups water

  • ¼ cup salt

  • 1 clove garlic, peeled

  • 2 ½ pounds fresh green beans

  • 6 large sprigs of dill

  • ¾ teaspoon red pepper flakes (Optional)



  • Inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
  • While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
  • Trim green beans to 1/4-inch shorter than the jars.
  • Remove jars from simmering water. Place 1 sprig of dill and 1/8 teaspoon of red pepper flakes in each jar. Pack in green beans standing on end.
  • Ladle boiling brine (leave out garlic) into the jars, filling within 1/4-inch of the tops. Seal jars with lids and rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
  • Remove jars from the stockpot and cool to room temperature, for 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
  • Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.



If any jars do not seal properly, refrigerate and eat those beans within a week.

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