How to Pickle Green Beans Without Canning: A Step-by-Step Guide

Pickling is a great way to preserve vegetables and add extra flavour. And green beans are no exception! Whether you want to try pickling your beans without canning or just looking for new recipes, we’ve got you covered. In this blog post, we will share how to pickle green beans without canning, discuss the health benefits of pickled green beans and provide some exciting recipe ideas you’ll surely love. Plus, we’ll answer some frequently asked questions about pickling along the way.

How to Pickle Green Beans Without Canning

Have you ever wanted to pickle your own green beans but didn’t have the equipment or time for canning? No worries, it’s actually quite easy to make delicious pickled green beans without going through the full canning process. Here are some tips and steps for how to do it:

List of Necessary Equipment and Ingredients:

  • A quart-sized mason jar with a lid
  • 1 pound fresh green beans (can be trimmed or left whole)
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 4 garlic cloves, peeled and smashed
  • 4 sprigs fresh dill (optional)

Step-by-Step Guide on Pickling Green Beans Without Canning:

  1. Clean and trim the green beans as desired.
  2. In a medium saucepan, combine the white vinegar, water, kosher salt, and smashed garlic cloves. Bring to a boil.
  3. Pack the clean jars with trimmed or whole green beans. Add optional sprig of fresh dill on top of packed green beans in each jar.
  4. Carefully pour hot liquid mixture over the packed green beans in each jar so that they are covered by liquid leaving about half an inch headspace at top of each filled jar.
  5. Screw on lids tightly making sure not overly tighten lids so that small amount gas can escape through edge of lid seal during fermentation process.
  6. All filled jars should be cooled down slowly avoiding temperature shocking by placing them into fridge after filling each one
  7. Lids must remain tight until the jars are ready to be eaten.
  8. Place the closed jars in a cool and dark spot in your pantry or storage area.
  9. Leave the jars alone for at least 1 week, preferably up to 2 weeks while fermentation process is happening.
  10. Test sampling green beans that look lightest have likely become fully pickled first – and if they don’t taste done enough, give it a few more days before trying again

Tips for Achieving the Perfect Texture and Flavor:

  • The longer you leave the jars undisturbed, the better the flavor will be.
  • Pickling spice mix can also be used to get different flavors from pickling liquid but it means one would need to buy multiple spices rather than only dill in this case – and proportions of spices need time tested for each individual user’s preferences.
  • To achieve crispier crunchier green beans slice off tips of both ends prior packing them into jar(s).

      And there you have it! Delicious homemade pickled green beans without all the fuss of canning. Enjoy your tasty snacks anytime or add an extra layer of flavor with a personal touch on all your favorite dishes!

      Health Benefits of Pickled Green Beans

      Green beans are a low calorie and nutrient-dense food that can be pickled to maximize their shelf life and health benefits. Here are the reasons why you should consume pickled green beans:

      Nutritional value of green beans

      • Rich in Vitamin C, K, A and manganese which help stimulating growth of the body as well as maintain strong for all the members of the lineage.
      • Fiber found in green beans can help with digestion and lower cholesterol levels.
      • Potassium content in green bean helps to regulate blood pressure levels
      • Folate helps promote healthy fetal development during pregnancy

      Benefits of pickling green beans

      • Probiotic Properties
        Pickling makes use of small amounts of acid on top good bacteria already present on our food like lactobacilli. The produced types of vinegar used for pickling contain antimicrobial properties that fight harmful bacteria while promoting a healthy gut microbiome. This promotes overall better health..

      • Packaging Matters
        If stored properly, homemade pickle will retain its taste quality over store bought canned greens from supermarkets because they still have different chemicals or preservatives which may cause unclear effects on our dietary consumption behaviour. Pickles packaged at home do not only assure us that we consume what we desire but also preserve their nutritional Value.. They lose no nutrients during storage so you are sure to get all those vital vitamins even after months… or years!

      Comparison of pickled vs canned green beans

      In comparison, commercially canned vegetables undergo extremely high temperatures before being put into cans. Many nutrients are destroyed during the heating process, making canned green beans less nutritious than pickled green beans. Furthermore, canned vegetables usually have high sodium content which could cause a rise in blood pressure levels if consumed frequently hence becoming unhealthy for consumers.

      As a result, pickled green beans are an excellent source of vitamins and minerals that can boost your health without contributing to higher sodium intake.

      Recipes Using Pickled Green Beans

      If you have a jar of pickled green beans in your pantry and are looking for some inspiration on how to use them, here are some ideas to get you started:

      Ideas for Incorporating Pickled Green Beans into Meals

      • Add them as a garnish for your Bloody Mary or other cocktails
      • Chop them up and add to tuna or chicken salad for extra crunch and tang
      • Mix them with other pickled vegetables in an antipasto platter or charcuterie board
      • Use them as a topping for pizza along with onions, mushrooms, and cheese
      • Mince pickled green beans into relish and serve it over grilled hot dogs or sausages instead of ordinary ketchup.

      Recipes for Salads, Sandwiches, and More

      Pickled green beans can also be used in salads, sandwiches, wraps, bowls – the sky’s the limit! Here are a few recipes to try out: Pickled Green Bean Salad:
      In a mixing bowl whisk olive oil with apple cider vinegar. Add canned chickpeas (drained), sliced red onion (soaked in cold water) diced tomatoes then mix well. Season with black pepper. Pickled Green Bean Sandwich:
      Spread mayonnaise on slices of toasted bread. Layer turkey breast deli meat between two slices along with crispy bacon lettuce leaves and sliced avocado.

      How to Store and Preserve Pickled Green Beans

      To store open jars of pickles-green beans refrigerate immediately when not using any longer than an hour after opening – this will help preserve their crunchiness and flavor. But if you’d like to make your pickled green beans instead of buying a jar, start with fresh green beans, rinse them thoroughly then snip off the stem ends using a sharp knife. Pack them into sterilized jars and pour over hot pickling liquid made from sugar, vinegar, salt and spices (cinnamon sticks or chili pods). Process the jars in boiling water to help preserve them for long-term storage.


      In conclusion, whether you’re a beginner who’s never tried their hand at pickling or an experienced pickler looking for new inspiration, there’s something for everyone when it comes to pickled green beans. So why not give it a try today?!


      How long does it take for green beans to pickle?

      Ans: It usually takes 24-48 hours for the brine solution to penetrate the green bean fully.

      Can I use any type of vinegar for pickling?

      Ans: Yes, apple cider vinegar or white wine vinegar work well if you don’t have regular white vinegar.

      Do I need special tools/equipment?

      Ans: No fancy equipment needed – just standard kitchen tools like pots and jars with tight-fitting lids are enough to get started with pickling.

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