Did you think I was done pickling? Nope, not even close. Next up – pickled green beans!
Domestocrat’s Pickled Green Beans (makes two 1-pint jars)
For the brine:
1.25 cups vinegar (I used white balsamic, but you could use regular white)
1.5 cups water
1/2 cup sugar
2.5 tbsp. kosher salt
1 tsp. whole peppercorns
Pinch red pepper flake
One giant bag of fresh green beans (my apologies for the lack of a specific quantity here, I got these beans at the farmers market and didn’t get an official measurement, it’s basically 4 big handfuls of fresh, loose green beans)
The brine/pickling liquid is really easy to prepare (see here for more instructions if you get lost). Combine all of the ingredients in a pot and bring to a boil. Once it begins boiling, reduce to a low simmer and stir until the sugar and salt have dissolved. Cool the liquid down to room temperature before using it. I transferred mine to a mason jar to cool so I could use my sauce pot for the next step.
The next step is to prep the green beans! Wash thoroughly and cut off the ends with the stem.
Next, fill up a sauce pot with water and bring to a boil. Blanch the green beans for 4-5 minutes, maximum. Drain the green beans well and let them cool for 7-10 minutes.
In two wide mouth pint jars, pack all of the green beans as best you can.
Then take the brine and slowly pour it over the top of the green beans. Be sure to fill the jar right up to the top – green beans tend to float and if the brine doesn’t fill the jar completely, you will have an unbrined air pocket of green beans on your hands. Save any leftover brine in an airtight container in the fridge for your next pickle adventure.
Twist on the lid, give the jar a good shake, and store in the fridge for a minimum of 24 hours before eating. These pickled green beans will keep in the fridge for at least 2 weeks. Enjoy!