Recipe By The Magpie
Published Apr 4th
Prep 20m Cook - Additional 8h Ready In 8h 20m
Servings 4 pints Calories 7.2

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!

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Stir the tarragon vinegar and water together in a bowl.
  2. 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. 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.

Nutrition Facts

  • 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


  1. giving 3 stars as that i didn't make yet but definitely needs more salt and "next morning?" try next week at the earliest
  2. Made these just as recommended and loved them! I did need more of the vinegar and water mixture than the recipe called for though. Super easy and I will definitely make more.
  3. Must have done something wrong Awful!
  4. I forgot to try these the first day but after two days they taste pretty good. I had to make a few substitutions. I mixed tarragon and cider vinegar as I didn't want to buy a whole bottle of special vinegar just for this recipe. I also couldn't find any fresh dill so used some - Read more ...
  5. i feel bad giving only one star (I HAVE NEVER YET) but...heck...we like tarragon vinegar and the rest of the ingredients...but...well when we tried them they were well yucky...i followed the recipe EXACTLY and came up disappointed...i followed the directions EXACTLY as well...i tasted the vinegar before using and it was so sorry... i - Read more ...
  6. I agree they are a little bland (though the pickling vinegar would make a great salad dressing) - and I think it would be better to blanch the green beans first.
  7. I loved the idea of "not hot canning"! I did find that mine turned out a little "bland" for our taste. I didn't have tarragon vinegar and used cider with fresh tarragon instead so maybe that could be why. I re-worked them a bit added wine vinegar some sea salt sugar and a few more - Read more ...

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