Vinegar Canned Beans
Preserve the vibrant crunch of fresh green beans with this tangy, aromatic recipe for Vinegar Canned Beans. Perfectly infused with a brine of distilled white vinegar, kosher salt, and a touch of granulated sugar, these beans are elevated further by the bold flavors of garlic, fresh dill, black peppercorns, and a subtle kick of red chili flakes. A quick 30-minute prep followed by a simple water-bath canning process ensures a shelf-stable jar of pickled perfection, ideal for snacking, charcuterie boards, or topping salads and sandwiches. With a minimum two-week marination period, these beans develop a delightful depth of flavor over time, making them a must-try addition to your pantry or a thoughtful homemade gift.
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Ingredients
- 900 grams fresh green beans
- 750 milliliters distilled white vinegar
- 750 milliliters water
- 60 grams kosher salt
- 30 grams granulated sugar
- 4 whole garlic cloves
- 8 sprigs dill sprigs
- 10 whole black peppercorns
- 5 grams red chili flakes
Directions
Step 1
Wash the green beans thoroughly and trim the ends. Set them aside.
Step 2
Sterilize 4 glass canning jars (500 ml each) and their lids by boiling them in water for 10 minutes. Leave them to dry on a clean towel.
Step 3
In a large saucepan, combine the vinegar, water, kosher salt, and sugar. Heat the mixture over medium heat, stirring occasionally, until the salt and sugar have completely dissolved. Remove from heat and let the brine cool slightly.
Step 4
Divide the garlic cloves, dill sprigs, black peppercorns, and red chili flakes evenly among the sterilized jars.
Step 5
Carefully pack the green beans vertically into the jars, leaving about 1.5 cm (0.5 inch) of headspace at the top of each jar.
Step 6
Pour the warm brine into each jar, covering the beans completely but leaving the 1.5 cm headspace. Tap the jars gently to release any air bubbles, then add more brine if necessary.
Step 7
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids onto the jars and screw on the bands until fingertip-tight.
Step 8
Process the jars in a boiling water bath for 10 minutes. Ensure that the water covers the jars by at least 2.5 cm (1 inch).
Step 9
Carefully remove the jars from the water bath and let them cool on a towel or cooling rack. You should hear a popping sound as the lids seal.
Step 10
Check the seals after 24 hours by pressing down on the lid. If it doesn't flex up and down, the jar is properly sealed. Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to develop.
Step 11
Once opened, store the jars in the refrigerator and consume within 2 weeks for the best flavor.
Nutrition Facts
| Serving size | (2529.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 589.5 |
| Total Fat 3.5g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 23700.2mg | 0% |
| Total Carbohydrate 107.1g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 60.5g | |
| Protein 18.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 487.2mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2239.8mg | 0% |
Source of Calories