How to Make Pickled Green Beans

Make your summer produce go the extra mile with this easy pickled green beans recipe. We'll walk you through every step of making this tasty snack.

We love green beans: from cooking them into a delicious dinner to a cool and hearty salad, green beans are incredibly versatile. But, if you’ve loaded up on green beans at the farmers market or just harvested your green bean crop, it can be a bit overwhelming to use them all up before going bad. To extend the life of your produce, try pickling your green beans.

Psst! Before you hit the market or garden, learn how to pick the best green beans.

Pickled green beans can last up to a year, meaning you can indulge in a crisp, briny snack long after green bean season is over. Keep reading to get our step-by-step instructions for pickling green beans, plus some guidance from our Test Kitchen experts.

How to Make Pickled Green Beans

This recipe comes to us from Marisa McClellan or Philadelphia, Pennsylvania. She cranks up the heat of her pickled green beans by adding a teaspoon of cayenne pepper to the recipe.


  • 1-3/4 pounds fresh green beans
  • 4 garlic cloves, peeled
  • 4 teaspoons dill seed or 4 fresh dill heads
  • 1 teaspoon cayenne pepper (optional)
  • 2-1/2 cups water
  • 2-1/2 cups white vinegar
  • 1/4 cup canning salt


  • 4 1-pint jars and lids
  • Large saucepan
  • Ladle
  • Canner

Yield: 4 pints

Step 1: Prepare the jars

After washing and trimming your green beans, split them evenly between four 1-pint jars, leaving about 1/2 in. of headspace. Then, divide the cayenne, garlic and dill seeds or heads evenly and add them to the jars as well. If heat isn’t your thing, feel free to skip the cayenne. While you’re preparing, be sure to avoid the most common canning mistakes.

Test Kitchen Tip: Before you begin, make sure your jars clean and sterilize. If you’re reusing jars, here’s how to sterilize them: wash the jars, lids and bands in hot, soapy water. Dry off the bands with a clean kitchen towel and place the jars in a pot of boiling water where they’re completely submerged. In a separate pot, boil the lids in 180° water. Allow the jars and lids to boil for at least 10 minutes. Keep the lids and jars in their respective pots until they’re ready to be used.

Step 2: Prepare the brine

In a large saucepan, combine the water, white vinegar and canning salt over medium heat. Give the mixture a good stir, then let it come to a boil.

Test Kitchen Tip: This recipe uses standard white vinegar, but that’s not the only choice. Using apple cider vinegar will leave some sweetness in your green beans while 10% white vinegar will make your green beans extra crisp.

Step 3: Add brine to the jars

Once the brine is ready, carefully ladle it into the jars, being sure to leave 1/2 in. of headspace. Give the jars a few taps and shakes to release any air bubbles and add more brine, if needed. By the way, this is why you shouldn’t follow grandma’s canning recipe.

Step 4: Process

When the jars are prepared, add them to a canner with simmering water, making sure the jars are completely submerged. Let the green beans process for 10 minutes, then remove them from the water and cool. Read up on why you should try steam canning next.

Test Kitchen Tip: This processing time is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Step 5: Enjoy!

After the green beans have cooled overnight, enjoy them with a sandwich for lunch, bring them along on a picnic or enjoy them on their own as a refreshing snack. Get to know if you can eat raw green beans.

How long do pickled green beans last?

Unopened, pickled green beans will last about a year when stored in a cool, dry place. Once opened, try to use leftover pickled green beans within two weeks (if they last that long!).

How long do you have to wait to eat pickled green beans?

While it’s best to let pickled green beans sit overnight to cool and let the flavors blend, you can eat them right after being processed.

What is the best way to preserve green beans?

While we think pickled green beans are the best, there are other ways to preserve them. Some other methods include freezing, fermenting and dry freezing.

Now that you’ve mastered these pickled green beans, try these other tasty pickled recipes.

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Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish. When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.