Pickled Beans

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Green beans have many common names – string beans, pole beans, snap beans just to name a few. Two of my favorite ways to eat green beans is to break it off the plant and eat it fresh; the other is pickled.


  • 4 quarts green beans or yellow waxed beans
  • 6 cups cider vinegar
  • 1 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp allspice
  • 1 stick cinnamon
  • 1 tbsp whole cloves
  • salt for boiling beans


Step 1

Sterilize the canning jars being used. For every quart of water needed to cover beans, add 1 teaspoon coarse salt or sea salt.

Step 2

Cook beans in boiling salted water until crisp tender.

Step 3

Drain the beans and the pack the beans in the hot sterilized jars.

Step 4

Mix the remaining ingredients and heat to a boil.

Step 5

Pour the liquid over the beans and seal. Wait a few days to let the beans absorb the flavor then enjoy.

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