Go Back
–+ servings
Three jars of pickled yellow beans.

Pickled Yellow Beans

Angie Zoobkoff
Go beyond the classic dilly beans with this easy pickled yellow bean recipe.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course condiment
Cuisine American
Servings 4 pint (500 ml) jars
Calories 68 kcal

Equipment

Ingredients
  

  • 2 pounds (908 g) yellow beans (wax beans) tips removed
  • 3 cups white vinegar
  • 3 cups water
  • 3 tablespoons pickling or kosher salt
  • 1 ½ tablespoons granulated sugar
  • 4 garlic cloves
  • 2 teaspoons mustard seed
  • 2 teaspoons pepper flakes
  • 2 teaspoons dill seed

Instructions
 

  • Wash four pint sized jars and rings in hot soapy water. Sanitize the jars. If you are planning to water bath can the pickles, prepare your canner according to manufacturer's instructions.
  • In a large saucepan over medium heat, combine the vinegar, water, salt, and sugar. Bring to a boil, then reduce heat to low to keep the brine hot.
  • To each jar add 1 clove garlic, ½ teaspoon pepper flakes, ½ teaspoon mustard seed, and ½ teaspoon dill seed.
  • Slide the beans into each jar so they are all facing in the same direction. Snap off the ends of any beans that are taller than the jar.
  • Pour the brine over the beans, leaving ½-inch of headspace in each jar. Release any air bubbles inside the jar. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
  • Store in the fridge or process in a boiling water bath for 10 minutes, adjusting for elevation if necessary. Remove the jars from the water bath and let cool for 24 hours before moving. Let them sit for at least 1 week before enjoying.

Notes

  • Pack your jars as tightly as possible. I find it easiest to lay the jars on their sides, then add the beans. Gravity helps them settle into position so that you can fit more in. Once you've got a jar full, stand it up, then get down to eye level with the rim of the jar. Check for any beans that are standing too tall and snap off a little bit so that they fit.
  • If you're water bath canning the pickles, adjust the cooking time for elevation by adding 5 minutes for every 3000 feet above sea level.
  • If any of your jars don't seal during the canning process, transfer them to the fridge, let them sit for a week, then use them up within 2 weeks.
  • This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 1 jarCalories: 68kcalCarbohydrates: 16gProtein: 4gFiber: 7g
Keyword pickling, water bath canning, yellow bean recipes
Tried this recipe?Let us know how it was!