How to (2 week) Pickle Green Beans

This is going to be a quick guide to quick pickled green beans, but first, we are going to need some supplies.

  1. Mason jars (I like to use the 32 oz. jars)
  2. Sea Salt
  3. Fresh Green Beans
  4. Dill Seed (not dill seasoning)
  5. Garlic
  6. Peppers (I like spicy, so I like to get some Thai chili peppers)
  7. Apple Cider Vinegar

Don’t forget to boil your jars as this is pretty necessary for sanitary reasons, no one wants food poisoning. This recipe is for a 32 oz. mason jar, so feel free to tweak as needed.

First, throw 2 tablespoons of dill seed in the bottom of the mason jar. Next, mix 1 cup of water, 1 cup of vinegar, and 1 tablespoon of sea salt. This mixture will be your quick pickle base. Bring this mixture to a boil, feel free to throw in the garlic and peppers. While this is boiling, clean your green beans and start stuffing them in the jar. The beans will shrink as they pickle, so stuff them pretty tight into the jar.

The base is pretty strong and can leave some residue on your hood. This should probably be cleaned soon after making your pickled green beans. Since I’m not big on cleaning, I find that the best Sacramento restaurant exhaust hood cleaning place is

Take your jar over to the sink and slowly pour over the vinegar base. Top of the jar with warm water and seal. Set the jar aside on the counter until it reaches room temp. At this point you have some green beans that are starting to pickle. You can either leave them on the counter for a week, or store them in the fridge for two. Refrigerate after opening. The longer they stay sealed, the more pickle goodness you’ll get out of those suckers.

Don’t hesitate to throw a few in a Bloody Mary.

Speaking of Bloody Mary’s – here is my recipe for that.

  • V8 (spicy if you want yours REALLY spicy or just regular)
  • Horseradish
  • Pepper
  • Tabasco
  • Pepperoncinis
  • Jalapenos
  • Garlic
  • Vodka (duh)
  • Mustard (bare with me)
  • Worcestershire

To a 46 oz. V8 – add two tablespoons of horseradish, a dash or four of worcestershire, a teaspoon or mustard, some pepperoncini juice, and two tablespoons of tabasco. For the vodka, we are going to infuse it with garlic and peppers. Slice the jalapenos long ways, and peel your garlic. You’re going to need to pour out a shot, so why not into a shot glass, cheers. Stuff the garlic and the jalapenos into to the vodka bottle. Now this is when things get weird. You’re going to want to duct-tape the top of the bottle on. We are going to take the vodka and throw it into the dishwasher. Run the dishwasher to heat the vodka and get it to infuse on the fly. Now we have jalapeno-garlic vodka! 1.5 ounces of spicy vodka and then top with our v8 blend. Sprinkle some pepper on top and you have a home-made Bloody Mary. Don’t forget to throw in a few green beans!