Tuesday 12 August 2014

Sweet Pickled Green Beans

These are a favourite here, I make them every late summer with green beans I have harvested from my garden. You can also use yellow string beans in this recipe.

4 pounds green beans
4 tablespoons red pepper, finely chopped
4 tablespoons green pepper, finely chopped
2 tablespoons garlic, minced
5 cups vinegar
2 cups water
1 1/4 cups sugar
4 teaspoons coarse salt

Wash and trim green beans and set aside.
Mix green and red peppers with garlic and set aside.
Bring the vinegar, water, sugar and salt to a boil and continue boiling for a few minutes until all is dissolved.
Divide the pepper mixture evenly in each of 2 -2 litre sterilized jars.
Fill jars with green beans.
Pour vinegar mixture over beans to within half an inch of top rim.
Insure there are no air bubbles and wipe rim to remove any stickiness.
Place snap lid on jar and apply the screw band making sure to not screw it to tight.
Allow jars to cool and place in a dry cool place until ready to use, at least 2 weeks.
Refrigerate after opening.


  1. How long to you process the beans for?

    1. I have never processed these pickled beans, I pour the very hot pickling brine over the beans when they are packed in the sterilized jars, and then I place the snap lid over it and it vacuum seals the jars.


Have you tried this recipe?? Tell us how it turned out :)