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Monday, September 2, 2024

Refrigerator Pickled String Beans #FallFlavorsWeek

Running out of ideas for all of those String Beans from your garden?  Try making these quick and easy refrigerator pickles that you can enjoy all Fall long.

Refrigerator Pickled String Beans

It's that time of year.  The weather starts to cool, the bounty from your gardens (or in my case, my neighbors' gardens) is coming in droves and canning season has commenced.  Welcome to Fall Flavors Week.....

Fall Flavors Logo

Jolene of Jolene's Recipe Journal invited us to join her on Monday, Wednesday, and Friday this week to celebrate all the Flavors of Fall.  I don't know about you but my appetite changes with the weather.  My body starts yearning for warm, comfort foods.  

You too?  Then you have come to the right place because we are sharing tons of ideas this week for recipes to get you through from Labor Day to Christmas.


Refrigerator Pickled String Beans

I love string beans and I appreciate my neighbor's generosity each year as they share their bounty from the extensive garden they grow.  I serve them up Blistered with Chicken, turn them into Salad, add them to Tortellini, Stir Fry them with Shrimp, and Mix them with other Beans.

This past week, I charred some as a side dish for dinner one night and I also added them to a Pork Stir Fry with Corn.  Stay tuned for those recipes.

Pickled Beans

I still had A LOT of beans left so I decided to make some quick pickles of them while they were still fresh from the garden.  These beans will keep in the refrigerator for up to 3 months.  They are a great addition to a Charcuterie Board or as part of a Salad Buffet.


Yield: 2 quarts
Author: Wendy Klik
Refrigerator Pickled String Beans

Refrigerator Pickled String Beans

Running out of ideas for all of those String Beans from your garden? Try making these quick and easy refrigerator pickles that you can enjoy all Fall long.
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

  • 2-3 lbs string beans (any color), ends trimmed
  • 4 c. water
  • 1/2 c. apple cider vinegar
  • 3 T. kosher salt
  • 2-3 T. sugar, to taste
  • 2 cloves garlic, peeled
  • 2 t. mustard seed
  • 2 t. whole peppercorns
  • pinch of crushed red pepper flakes
  • 4 sprigs fresh dill

Instructions

  1. Combine the water, vinegar, salt, and sugar in a pot over med-high heat. Bring to a boil, stirring until sugar and salt is dissolved. Set aside to cool.
  2. While brine is cooling, place a clove of garlic,1 t. mustard seed, 1 t. peppercorns, and a half pinch of crushed red pepper into two clean, sterile quart jars.
  3. Divide the beans and dill into the jars and then pour the brine over to cover completely. You can add a little water to the jar if the beans are not completely covered.
  4. Seal the jars and store in the refrigerator for at least 24 hours or up to 3 months.

Nutrition Facts

Calories

272.04

Fat (grams)

2.19 g

Sat. Fat (grams)

0.39 g

Carbs (grams)

59.44 g

Fiber (grams)

16.78 g

Net carbs

42.68 g

Sugar (grams)

33.89 g

Protein (grams)

11.55 g

Sodium (milligrams)

10528.19 mg

Cholesterol (grams)

0 mg






15 comments:

  1. These look great, I've never tried pickling anything but cukes but I know we'd love these!

    ReplyDelete
    Replies
    1. Saw your message about FB, hopefully you're back up soon. The threads will stay open until Wednesday morning so add when you can or I can add for you if you like.

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    2. Thanks Jolene. It looks like my personal page has been restored but now my Day in the Life on the Farm page has been suspended. Crazy.

      Delete
  2. One of my favorite ways to enjoy these is to garnish a bloody Mary! How nice to have all of those beans.

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  3. My mother always made pickled green beans---and a refrigerator version is so much easier!

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    Replies
    1. They sure are but if you want to gift them you need to use a canning method.

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  4. Pickled green beans..I have never tried it. This sounds delicious and I would love to try this soon. Thanks for sharing.

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  5. We love pickled green beans, my mother in law loves to make a version of these and she makes them really spicy lol This is a delicious way to enjoy them, great recipe!!

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    Replies
    1. Spicy would be good too. My husband has an adverse reaction to spice so I have to take it easy.

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  6. We used to pickle vegetables from the garden when we lived in Kentucky. Mom even won some ribbons with hers. These green beans remind me of those simpler times.

    ReplyDelete

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