Overnight Sweet Pickled Green Beans

Prep Time

20m

Yields

4 pints

About this Recipe

Whether you need a snack or a side dish, these Overnight Sweet Pickled Green Beans will become a family favorite. Zesty and packed with dill, these green beans will keep up to one month.

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This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

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Ingredients

2 1/4 cups distilled white vinegar
3 cups water
6 tablespoons Crystal Sugar Extra Fine Granulated Sugar
4 teaspoons pickling salt
4 garlic cloves, peeled
2 teaspoons dill seed, divided
2 teaspoons mustard seed, divided
1 teaspoon black peppercorns, divided
1/2 teaspoon crushed red pepper, optional
8 sprigs fresh dill
24 ounces green beans, washed and trimmed

Instructions

Clean and sterilize 4 pint-size jars; set aside.
Combine vinegar, water, sugar, and salt into a medium-sized sauce pan. Bring to a boil and then reduce heat and simmer until sugar and salt dissolve, about 2 minutes. Remove from heat and let cool.
Meanwhile, place one clove of garlic, 2 sprigs of dill, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, 1/4 teaspoon black peppercorns, and an 1/8th teaspoon of crushed red pepper (if using) into each jar.
Fill jars with the washed and trimmed green beans.
Carefully pour cooled vinegar/water brine over green beans until the beans are fully submerged. It’s okay if some of the tips aren’t covered.
Cover jars with a clean lid and ring and let them cool to room temperature on the counter for an hour or so. Transfer to the fridge where beans will keep for up to 1 month. It’s normal if the beans change color.
Beans are best if they can sit for a day or two before enjoying.