Water bath canners make pickling vegetables really easy.
And canning green beans is a great way to get started.
You’ll need to set aside time to wash and prepare green beans, but they don’t need to cook before you pack them into the jars.
You’ll be done before you know it, and your jars will be shelf-stable for a year.
Easy Pickled Green Beans Canning Recipe
These green beans look beautiful in the jar, and they’re incredibly tasty when eaten right out of the jar.
Equipment Needed
- Colander
- Sharp knife
- Stainless steel saucepan
- Small saucepan
- Water canner with lid
- Three pint jars with lids and rings (for a whole canner load)
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 2 pounds green beans
- 3 teaspoons dill seed
- 3 cloves peeled garlic
- ¼ cup pickling salt
- 2 cups white vinegar
- 2 cups water
- ½ teaspoon red pepper flakes
Prep Time
15 minutes
Cook Time
5 minutes
Canning Time
5 minutes
Step 1: Wash Green Beans
This recipe calls for fresh green beans. If you grow them, it’s best to pick them the same day you’re planning to can them.
If you buy them, don’t let them linger in the refrigerator. The blower in the fridge can dehydrate your produce and make your final product less flavorful.
Whether you grow or buy your beans, they must be cleaned. Place them in a colander, and use a sprayer to remove any dirt or pesticides left on the beans.
Step 2: Prepare Jars and Lids
While your beans are draining, get your jars ready for filling. You’ll need three pint jars for a complete batch of beans with the ingredients I’ve listed.
Run your finger around the edge of the jars, and don’t use anything that’s nicked or chipped, as the lids won’t seal properly. Then, inspect the jars with your eyes. Don’t use any that have cracks, as they will break in the canner.
Wash your approved jars with soap and hot water. Put them in the canner and fill it with water. Place the lid on the canner, and over low heat, let the jars come to a simmer while you work.
Place your lids in a saucepan and cover them with warm water. Turn the heat on low and let the lids soften.
Step 3: Trim Green Beans
With your sharp knife, trim off the ends of both sides of your beans. Your cuts will allow the brine to enter the beans during processing.
You’ll leave ½ inch of space at the top of each jar to allow the vegetables to expand inside the canner. Cut your green beans accordingly to make filling the jars easier.
Step 4: Peel Garlic
Garlic adds a bit of kick to your green beans, and I consider it vital. You’ll need one peeled clove of garlic for each jar.
Since we’re working with three pint jars for this recipe, we’ll need three peeled gloves of garlic.
Step 5: Prepare Brine
The pickling process ensures that low-acid foods (like green beans) are shelf-stable. You’ll need a good brine to make this work.
Combine ¼ cup of pickling salt, 2 cups of white vinegar, and 2 cups of water in a stainless steel saucepan. Sprinkle ½ teaspoon red pepper flakes over the top for a spicy kick.
Stir the mixture carefully to ensure that the salt melts and doesn’t clump.
Over medium heat, bring the liquid to a boil while stirring regularly.
Step 6: Fill Jars with Spice
With your jar lifter, remove your jars from their hot water bath. Place them on a cutting board (not the cold countertop, as it could cause cracking).
Put one of your prepared pieces of garlic and 1 teaspoon of dill seed in the bottom of each jar.
If you have fresh dill available, you can use a fresh head inside each jar instead of dill seed. Ensure you wash the dill heads carefully before you use them.
Step 7: Pack Beans in Jars
Your prepared beans should fit nicely inside your prepared jars. Put the produce inside your jars, packing them tightly. I like to shake my jars as I fill them to ensure that they nestle together.
Remember to leave ½ inch of space at the top of the jars. Cut your green beans again if you need to do so.
Step 8: Top with Brine
Put your canning funnel in one filled jar and top it with the brine you’ve prepared. Take this step slowly, allowing the liquid to trickle past the beans to the bottom of the jars.
Remember to leave that ½ inch of space. Repeat this step until all of the jars are filled.
No matter how slowly you fill your jars, air pockets may remain. Run a knife around the edge of the jars to allow air to escape.
Repeat this step until you don’t see any air pockets on the sides of your jars.
Step 9: Apply Lids and Rings
Removing air pockets is messy work, and you’ve likely spilled a little brine on the edge of your jars. Leaving it there could keep your lids from sealing properly.
Dampen a paper towel and run it around the edge of the jars.
With your lid lifter, remove the lids from their water bath. Put a lid on each jar, and secure it with a ring that’s finger tight.
It should be tight enough to hold the lid in place, but it should also allow air to bubble out of the jar while it’s inside the canner.
Step 10: Process Jars
Place your filled jars inside your canner. Ensure they’re covered with at least an inch of boiling water. Put the lid on the canner, and let the jars process for 5 minutes.
Adjust for your elevation as needed.
Step 11: Let Jars Rest
After processing, take the lid off the canner and turn off the heat. You may be eager to look at your green beans. I always feel this way!
But you must leave them submerged in the canner for 5 minutes to allow the contents to stabilize.
Then, remove your jars from the canner and place them on a cutting board to rest for 24 hours. You may hear them click or pop as the lids seal permanently.
Step 12: Test Lids
After a day of rest, your lids should be much less musical. It’s time to test them! Remove your rings, and press on your lids. If they move or pop, the lids didn’t seal properly.
A jar with a failed seal isn’t shelf-stable. Place this jar in your refrigerator, and eat the contents within a few days.
Jars with tight seals are ready for long-term storage. Write the date on the lids, and store your jars in a dark, cool, non-humid space.
I have shelves in my basement I use for canned goods.
How Long Do Canned Green Beans Last?
The USDA says items preserved in a water-bath canner are shelf-stable for about a year. Before you eat any canned products, test them with your nose and your eyes.
Don’t eat anything that looks cloudy, moldy, or otherwise ruined. Similarly, don’t eat beans with lids that are distended or no longer secure.
Ideas for Using Pickled Green Beans
Pickled green beans are a wonderful addition to any pantry. These are my favorite ways to use them:
- Eat green beans instead of chips when you want a salty snack.
- Chop green beans and add them to herbed cream cheese for a quick dip.
- Snack on green beans straight from the jar.
- Substitute a green bean for your traditional pickle garnish.
- Slice green beans and add them to your next grain bowl.
- Add a kick to a plain salad with some chopped green beans.
- Use green beans as a substitute for relish in hot dogs or hamburgers.
- Serve plenty of green beans with your next cheese plate.
- Add green beans to cocktails like Bloody Marys.
Equipment
Ingredients
- 2 pounds green beans
- 3 teaspoons dill seed
- 3 cloves peeled garlic one clove per jar
- ¼ cup pickling salt
- 2 cups white vinegar
- 2 cups water
- ½ teaspoon red pepper flakes
Instructions
Wash Green Beans
- Pick fresh green beans (ideally the same day they’re canned) or use recently purchased ones.
- Place the beans in a colander and rinse them under cool running water to remove any dirt, pesticides, or debris.
Prepare Jars and Lids
- Inspect three pint jars for any chips, cracks, or imperfections, and wash them with hot, soapy water.
- Place the clean jars in your water bath canner, fill with water, cover, and heat over medium until ready to use.
- Simultaneously, warm the lids in a small saucepan over low heat.
Trim Green Beans
- Use a sharp knife to trim off the ends of the green beans. This not only cleans them up but also allows the brine to penetrate during processing.
- Keep in mind that you must leave ½ inch of headspace at the top of each jar later, so cut the beans into lengths that make filling easier.
Peel Garlic
- Peel three cloves of garlic, assigning one clove to each jar. The garlic adds a vital kick to the flavor of the pickled beans.
Prepare the Brine
- In a stainless steel saucepan, combine ¼ cup pickling salt, 2 cups white vinegar, and 2 cups water.
- Sprinkle ½ teaspoon red pepper flakes into the mixture for a touch of heat.
- Stir well and bring the liquid to a boil over medium heat, ensuring the salt dissolves completely.
Fill Jars with Spices
- With the jars still warm from the canner, place one peeled garlic clove and 1 teaspoon of dill seed into the bottom of each jar.
- (If using fresh dill, wash and add a small dill head to each jar instead.)
Pack Beans in Jars
- Tightly pack the trimmed green beans into each jar, taking care not to overfill.
- Ensure you leave ½ inch of headspace at the top to allow for expansion during processing.
Top with Brine
- Insert a canning funnel into each jar and slowly ladle the boiling brine over the beans, maintaining the ½ inch headspace.
- To remove any trapped air bubbles, gently run a knife around the inside edge of each jar.
Apply Lids and Rings
- Wipe the rims of the jars with a damp paper towel to remove any brine residue that might interfere with the seal.
- Using the lid lifter, remove the warmed lids from the saucepan, place one on each jar, and secure with rings until they are finger-tight—tight enough to hold the lid in place but loose enough to let air escape.
Process Jars
- Carefully lower the filled jars into the water bath canner using a jar lifter.
- Ensure the jars are completely covered with at least one inch of boiling water.
- Cover the canner with its lid and process the jars for 5 minutes (adjust processing time for your elevation if necessary).
Let Jars Rest
- After processing, turn off the heat and remove the canner lid.
- Leave the jars in the hot water for 5 minutes to allow the contents to stabilize.
- Then, using the jar lifter, carefully remove the jars and set them upright on a cutting board or towel.
- Allow the jars to rest undisturbed for 24 hours; during this time, you may hear the lids click as they seal.
Test Lids and Store
- After 24 hours, remove the rings and gently press on each lid with your finger.
- If the lid does not flex or pop, the jar is properly sealed.
- Label each jar with the date. Any jar that fails to seal should be refrigerated and used within a few days, as it isn’t shelf-stable.
Notes
- Storage: Canned green beans are shelf-stable for about a year when stored in a cool, dark, and non-humid environment.
- Usage Ideas:
- Enjoy as a salty snack straight from the jar.
- Chop and add them to herbed cream cheese for a dip.
- Use as a substitute for traditional pickles in garnishing hot dogs or hamburgers.
- Toss into a grain bowl or salad for an extra burst of flavor.
- Serve with cheese plates or even add them to a Bloody Mary for a zesty twist.
