I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
These Easy Pickled String Beans are made without sugar or any sweetener. They’re addictively delicious and so fast to make! Enjoy this lovely condiment each summer, or year round. Serve with salads, at buffets, as a condiment with meals and to snack on.
Make this recipe with traditional green beans, or I also like to use my homegrown white/yellow bush beans. Any kind of bean will work great.
This recipe is for everyone but also appropriate for certain wellness diets like Paleo, Keto, Gluten-free, Anti-Inflammatory, VAD, Whole30, Vegan, GAPS and Low – Medium Oxalate, depending on the amount.
Ingredients in Easy Pickled String Beans
- string beans, chopped into 2″ lengths or left long if you plan to pack them into a quart size mason jar upright
- water
- vinegar of choice: apple cider vinegar for Paleo (grain-free), rice vinegar or distilled white vinegar
- sea salt
- dried dill, or sprig of fresh
- fresh garlic, crushed
How to make Easy Pickled String Beans
The green beans in this recipe get cooked just briefly in the vinegar pickling solution, which makes them less crunchy than they’d be otherwise (whereas some veggies get pickled raw).
Cooking times
I’ve experimented with various cooking times, and ultimately, you can weigh in on how tender you like your green beans. The main recipe has you simmer the green beans for 6 minutes, which still leaves the beans a little crunchy. Go longer if you want your beans totally tender.
(For lower oxalate, you can also cook them longer. I’m personally on a low oxalate diet, and I still eat the beans with a 6 minute cooking time. But see what works for your body.)
Method
- Place all ingredients, except beans, into small saucepan with lid. Bring to a boil, stirring briefly to dissolve salt.
- Add cut beans. Cover. Simmer 6 minutes, or longer, to desired tenderness.
- Pour into 16-ounce (or preferred size) mason jars. Press down on bean solids so they’re mostly under the pickling liquid. If you have pickling weights (like these), you can even weight down the beans for this purpose. Otherwise, don’t sweat it; it’s not a big deal to have a few poking out.
- Leave jars on the counter until contents are room temp. Screw on lids, and refrigerate 24 to 48 hours.
How long do Pickled String Beans last in the fridge
Easy Pickled Green Beans last at least 3 weeks in the fridge, and maybe much longer.
Easy Pickled String Beans
Equipment
- 2 16-ounce mason jars, 1 quart jar or four 8-ounce jars (Or multiply the recipe, and make several jars.)
- optional pickling weight
Ingredients
- 3 cups string beans (about 11 ounces) chopped into 2" lengths (or other bean, such as yellow bush beans), or keep the beans full length if you want to pack them upright in a quart size jar
- 1-½ cups water
- 1 cup vinegar of choice: apple cider vinegar for Paleo (grain-free), rice vinegar or distilled white vinegar -- all three versions turn out great.
- 2 teaspoons sea salt
- 1 teaspoon dill , dried, or sprigs of fresh
- 2 cloves garlic crushed
Instructions
- Place all ingredients, except beans, into small saucepan with lid. Bring to a boil, stirring briefly to dissolve salt.
- Add cut beans (or leave them whole if you prefer). Stir and cover. (Adjust heat to maintain a simmer.) Simmer 6 minutes, or longer if needed for bigger beans, or to desired tenderness. (6 minutes creates a tender but still crispy bean, for beans that are not overgrown on the vine, fresh and a bit on the smaller or thinner side.)
- Pour into two 16-ounce mason jars or one quart size mason jar (or 8-ounce jars). Press down on bean solids so they're mostly under the pickling liquid. If you have pickling weights (like these), you can even weight down the beans for this purpose. Otherwise, don't sweat it; it's not a big deal to have a few poking out. (Don't overthink this recipe; it's really easy! 🙂 )
- Leave jar(s) on the counter until contents are room temp. Screw on lid, and refrigerate 24 to 48 hours.
- Easy Pickled String Beans last at least 3 weeks in the fridge, and maybe longer.
Dorothy says
Green beans are a favorite, so I can imagine these pickled ones being a treat. If I find some fresh organic ones, I may just try this. Thanks!
Megan says
You’re welcome, Dorothy. Thank you for your kind words! I can hardly go a day without nibbling them, so tempting in a good way. I remember as a girl feeling the same way when I opened the fridge and saw all the pickled veggies my parents kept on hand. I often treated myself. 🙂
Dorothy says
It sounds like your parents were good at making healthy food available. :-).
I still have a cabbage in the fridge I’ve been meaning to make sauerkraut out of, and may need to cook it soon if I don’t!
Megan says
I know how that is! 🙂