pickled french beans recipe

Written ByJenny Smyth Posted on
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The Best pickled french beans recipe

I have been making pickled french beans for years now and I can tell you, this recipe is a game changer for anyone who loves a crunchy, tangy snack. My kids actually ask for these beans instead of pickles, which is a huge win in my book. They are perfect for adding to a charcuterie board, tossing into a salad, or just eating straight out of the jar when you need a quick bite. The best part is that french beans are packed with fiber and vitamins, so you can feel good about serving them to your family.

This recipe comes from a love of preserving summer produce. French beans are at their peak in late summer, and pickling them is a wonderful way to enjoy that fresh garden taste all year round. The key is to use young, tender beans that are not too thick. When you pickle them, they stay crisp and absorb the brine beautifully.

The brine itself is a simple mix of vinegar, water, salt, and sugar, along with some garlic and dill for extra flavor. It is a straightforward process that even a beginner can handle. The taste of pickled french beans is bright and tangy with a hint of sweetness from the sugar. The beans retain a satisfying crunch that makes each bite feel fresh.

I love how the garlic and dill infuse the beans with a savory note that pairs well with everything from sandwiches to grilled meats. The texture is firm but not tough, and the flavor is balanced enough to please even picky eaters. My husband, who is not a huge vegetable fan, actually reaches for these beans first at dinner. The technique for making pickled french beans is all about timing and cleanliness.

You want to blanch the beans quickly in boiling water to set their color and keep them crisp. Then you pack them into sterilized jars with garlic and dill. The brine is brought to a boil and poured over the beans, making sure they are fully submerged. The jars are then sealed and processed in a water bath to ensure they are shelf stable.

It is a method that has been used for generations, and it works every time. I promise, once you try these, you will never go back to store bought pickles again.

Classic Pickled French Beans

4.7 from 1235 votes

These pickled french beans are crisp, tangy, and full of garlic dill flavor. They are easy to make and perfect for snacking, adding to salads, or serving alongside sandwiches.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4 (1 quart jar)Cuisine: InternationalCalories: 25 kcal per serving

🥘Ingredients

For the Beans

1 pound fresh french beans, ends trimmed
4 cloves garlic, peeled and smashed
2 sprigs fresh dill
1 teaspoon black peppercorns
1 teaspoon mustard seeds

For the Brine

1 cup white vinegar (5% acidity)
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar

👨‍🍳Directions

1Wash the french beans thoroughly and trim off the stem ends.
2Bring a large pot of water to a rolling boil.
3Add the beans and blanch for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process.
4Drain the beans well.
5Sterilize your canning jar and lid by boiling them in water for 10 minutes.
6Keep them in hot water until ready to use.
7In a medium saucepan, combine the vinegar, water, salt, and sugar.
8Bring the brine to a boil over medium high heat, stirring until the salt and sugar dissolve completely.
9Pack the blanched french beans into the hot jar, standing them upright if possible.
10Add the smashed garlic cloves, dill sprigs, peppercorns, and mustard seeds.
11Pour the hot brine over the beans, leaving about 1/2 inch of headspace at the top.
12Use a chopstick to remove any air bubbles.
13Wipe the rim of the jar clean with a damp cloth.
14Place the lid on the jar and screw on the ring until it is fingertip tight.
15Lower the jar into a large pot of boiling water, making sure it is covered by at least 1 inch of water.
16Process for 10 minutes at a full boil.
17Remove the jar with a jar lifter and place it on a towel to cool.
18You should hear a popping sound as the lid seals.
19Let the jar sit undisturbed for 12 to 24 hours.
20Check the seal by pressing the center of the lid; it should not flex.
21Store in a cool, dark place for at least 2 weeks before eating for best flavor.

🔧Equipment

1 quart canning jar with lid and ring
Large pot for water bath
Medium saucepan
Tongs
Jar lifter
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 25 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 5g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 1g

📝Notes

Tips: For a spicier version, add a small dried chili pepper to the jar. Make sure to use vinegar with at least 5% acidity for safe canning. If you prefer a less tangy brine, you can reduce the vinegar to 3/4 cup and increase the water to 1 1/4 cups.

Watch Video Of How Classic Pickled French Beans Works

These pickled french beans are a staple in my pantry because they are so versatile and easy to pull out for any occasion. I love that I can make a big batch at the end of summer and have them ready for holiday appetizers, summer barbecues, or even just a quick snack after school.

They always get compliments when I bring them to family gatherings, and I love seeing people reach for them over the usual pickles. When it comes to serving, I like to take a jar out of the pantry and let it chill in the fridge for an hour before opening.

They are fantastic on their own or alongside a cheese board with crackers and cured meats. For reheating, you do not need to warm them up; they are best served cold or at room temperature.

Leftovers can be stored in the refrigerator for up to three weeks, and the brine can even be reused for a second batch of beans if you want to stretch your harvest. This recipe is truly a keeper, and I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Pickled French Beans

1. How long do pickled french beans last?

When properly sealed and stored in a cool, dark place, these pickled french beans will last up to one year. Once you open the jar, keep it in the refrigerator and consume within 2 to 3 weeks for the best quality.

2. Can I use frozen french beans instead of fresh?

Frozen french beans can be used, but they may not be as crisp as fresh ones. Thaw them first and pat dry before blanching. The texture will be softer, so I recommend using fresh beans for the best crunch.

3. Do I have to blanch the beans before pickling?

Yes, blanching is important because it helps preserve the bright green color and maintains a crisp texture. Skipping this step can result in dull colored, mushy beans that do not hold up well in the brine.

4. Can I adjust the vinegar to water ratio?

You can adjust the ratio slightly, but keep in mind that vinegar is essential for safe pickling. For a milder flavor, use 3/4 cup vinegar and 1 1/4 cups water. Do not reduce the vinegar below 1/2 cup for safety reasons.

5. Why are my pickled french beans soft or mushy?

Soft beans are usually a sign of over blanching or using older, thicker beans. Blanch for only 2 minutes and use young, tender beans. Also, make sure the brine is boiling when you pour it over the beans to help maintain their firmness.

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