These beans are cold-pickled rather than canned. Crispy and delicious, the pickled beans will stay fresh for several months as long as they’re kept cold — if they last that long!
- 1 cup tarragon vinegar
- 2 cups water
- 4 (1 pint) canning jars with lids and rings
- 2 pounds fresh green beans, rinsed and trimmed
- 4 sprigs fresh dill
- 1 teaspoon celery seed, divided
- 1 teaspoon mustard seed, divided
- 1 teaspoon crushed red pepper flakes, divided
- 1 tablespoon whole black peppercorns, divided
- 4 cloves garlic, peeled and cut in half lengthwise
- ½ teaspoon salt, or as needed
- 1 Stir the tarragon vinegar and water together in a bowl.
- 2 Pack each jar with green beans so they stand on end without crowding. Into each jar, place 1 sprig of fresh dill, 1/4 teaspoon of celery seed, 1/4 teaspoon of mustard seed, 1/4 teaspoon of red pepper flakes, 8 to 10 whole black peppercorns, and 2 garlic clove halves. Sprinkle a pinch of salt into each jar.
- 3 Fill the rest of the space in the jars with the tarragon vinegar-water mixture, place the lids on the jars, and refrigerate overnight.
- Calories 7.2
- Carbohydrate 1.6 g
- Fat 0.1 g
- Fiber 0.7 g
- Protein 0.4 g
- Sodium 25.6 mg
- Sugar 0.3 g