Pickled Green Beans

    Fresh green beans are steamed and then packed into sterilised jars with garlic, vinegar and sprigs of fresh dill.

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    Serves: 8 

    • 1kg (2 1/4 lb) fresh green beans, rinsed and trimmed
    • 4 cloves garlic, peeled
    • 8 sprigs fresh dill
    • 4 teaspoons salt
    • 600ml (1 pint) distilled cider vinegar
    • 600ml (1 pint) water

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cut green beans to fit inside canning jars.
    2. Place green beans in a steamer over 2.5cm (1 in) of boiling water; cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
    3. Pack the beans into four hot, sterilised jars. Place 1 clove garlic and 2 sprigs dill in each jar, against the glass. Add 1 teaspoon of salt to each jar.
    4. In a large saucepan over high heat, bring vinegar and water to the boil. Pour over beans. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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