Zesty Garlic Green Beans

These Zesty Garlic Green Beans are not just side dishes; they’re packed with punchy garlic, a hint of heat, and a delightful crunch that makes them a must-try.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 7 pint jars

Course: Side Dish, Snack

Cuisine: American

Calories: 50

Ingredients Method Notes

Ingredients

Main ingredients

4 to 5 pounds green beans, washed and trimmed Trim to fit pint jars
6 cups white vinegar or apple cider vinegar Use your preference
3 cups water
3/4 cup granulated sugar
3 tablespoons pickling spice Store-bought or homemade
1 tablespoon pickling salt or pure fine sea salt
14 cloves garlic, peeled and cut in half
1/8 teaspoon red pepper flakes for each jar, or to taste

Method

Preparation

Prepare your canning equipment by washing 7 pint-sized jars and lids in hot, soapy water. Keep the jars hot until ready to fill.
Trim the green beans to fit upright in your jars with about 1/2 inch of headspace.

Brining

Combine the vinegar, water, sugar, pickling spice, and salt in a large saucepan. Bring to a rolling boil over medium-high heat, stirring occasionally.
Pack the beans vertically into the prepared jars, leaving 1/2 inch of headspace. Add 2 garlic clove halves and 1/8 teaspoon of red pepper flakes to each jar.
Pour the hot brine over the beans, covering them completely while maintaining that 1/2 inch headspace.
Remove air bubbles by gently sliding a non-metallic utensil between the beans and the jar sides.
Wipe the jar rims clean with a damp cloth, then apply the lids and rings, tightening to fingertip tightness.

Processing

For shelf-stable pickles, process in a boiling water bath for 10 minutes. For refrigerator pickles, allow jars to cool before refrigerating.

Notes

Your deliciously tangy pickles can hang out in the fridge for up to two weeks. If processed, they can be shelf-stable for several months. Store in a cool, dark place.