This simple easy small batch quick pickled green beans recipe only requires a few minutes of hands-on time. Just a hint of spice to give these green beans that extra flavor boost. These simple beans are a wonderful treat.
Wash and dry the green beans. Instead of blanching I pour boiling water over the green beans to bring out the color and help preserve a little crispness.
Cut the beans to fit into the mason jar. I start by cutting in half and then taking off extra if needed.
Wash and dry an 8-ounce tall mason jar. Pack the green beans into the mason jar and add the sliced garlic and red pepper flakes. Tuck the fresh sprig of rosemary into the jar.
Prepare the brine liquid. In a small saucepan bring the vinegar, water, salt, and sugar to a boil. make sure the brine liquid comes to a full boil for 2 minutes.
Carefully pour the brine liquid into the jar, fully emerging the green beans and leaving about 1/2 inch of headroom from the top.
Cover with a lid, and tap down to break up any air bubbles. Let the jar cool on the counter for about 30 minutes, until it reaches room temperature then place it in the refrigerator. For best flavor, let the beans sit in the refrigerator for 48 hours.
Notes
This small batch recipe for refrigerated pickled green beans is not meant to be stored long-term in the pantry.Select Fresh Green Beans: Use fresh, crisp green beans for the best results. They should be bright in color, and snap easily when bent.Trim the Ends: Trim the ends of the green beans, but leave enough of the stem end to keep the bean whole.Use a Clean Jar: Make sure your jar is thoroughly cleaned and dried. Use hot soapy water to thoroughly wash the jar. Dry the jar you will use to store the green beans. This helps to prevent any unwanted bacteria growth.Vinegar:The ratio of vinegar to water should not be altered.Add Flavors: Don't shy away from adding extra flavors. Dill, garlic, mustard seeds, red pepper flakes, or peppercorns are all great choices.The Brine: Make sure the brine comes to a full boil.When pouring the brine over the beans, make sure they are fully covered. You might need to shake the jar a bit to let the brine settle. Let Them Sit: For the best flavor, let your beans sit in the fridge for at least two days before consuming. They'll get more flavorful the longer they sit.Keep it Cold: Always store your pickled green beans in the refrigerator, they are not meant for long term pantry storage.Consume within a Month: As these are quick pickles and not canned, they should be eaten within a month.