Make flavourful, crunchy pickles at home in as little as 48 hours—green beans, peeled baby carrots, thinly sliced radishes, cucumbers, cauliflower or red onions!
Ingredients
- 1 lb fresh green beans
- 1¼ cups pickling vinegar (7% acetic acid)
- 1¼ cups water
- 1 rounded Tbsp Kosher salt
- 1 Tbsp granulated sugar
- 2 sprigs fresh dill or thyme
- 2 tsp black peppercorns
- 1 tsp mustard seeds
About this recipe
Make flavourful, crunchy pickles at home in as little as 48 hours. For this recipe, choose green beans which are firm, blemish-free, and a little wider than a pencil. Or, try peeled baby carrots, or thinly sliced radishes, cucumbers, cauliflower or red onions! This recipe does not involve heat processing/canning which means your pickles will not be shelf stable—they must be stored in the fridge.
Preparation
In hot soapy water, carefully wash two wide-mouth pint jars (including the lids and rings) and dry thoroughly. Divide the herbs and spices between each jar. Set aside. Wash the green beans and trim off the stems so they fit into the jars with a ½-inch headspace. Prepare an ice bath. Add trimmed beans to a medium pot of boiling water and cook for 1½ minutes. Carefully strain the hot beans, then submerge them into the ice bath for 1 minute. Remove and dry thoroughly.
Instructions
Tightly pack the blanched beans vertically into the jars leaving a ½-inch headspace at the top. The beans should be packed tight enough so they won’t float once brine is added. In a small pot over high heat, bring the vinegar, water, salt and sugar to a boil. Stir until the salt and sugar are fully dissolved. Remove from heat and carefully pour or ladle the hot brine into the filled jars to within a ½-inch of the top. Gently tap the jars to remove any bubbles then top with more brine if necessary. The beans should be fully immersed in brine.
Place the lid on each jar and screw on the rings. Allow the jars to cool at room temperature then place in the fridge to pickle for a minimum of 48 hours before consuming. Quick-pickled green beans must be stored in the fridge and will last up to one month.
