Pickled Beans

8 pints servings Prep: 30 m Cook: 30 m Total: 1 h Intermediate
4.0/5 (1)
Pickled Beans
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. This sweet and tangy canning recipe uses cider vinegar, brown sugar, and warm spices to preserve fresh beans.

Ingredients

8 pints servings
  • 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-by-Step Instructions

  1. Sterilize the canning jars being used. For every quart of water needed to cover beans, add 1 teaspoon coarse salt or sea salt.
  2. Cook beans in boiling salted water until crisp tender, about 5-7 minutes. Beans should still have a slight snap but be bright green.
  3. Drain the beans and pack the beans in the hot sterilized jars, leaving 1/2 inch headspace.
  4. Mix the vinegar, brown sugar, 1 tsp salt, pepper, allspice, cinnamon stick, and whole cloves in a saucepan and heat to a boil, stirring to dissolve sugar.
  5. Pour the hot liquid over the beans, maintaining 1/2 inch headspace, and seal according to proper canning procedures.
  6. Process in a boiling water bath for 10 minutes (adjust for altitude if necessary). Wait at least 3-5 days before opening to let the beans absorb the flavor, then enjoy.

Common Problems and Solutions

Q: Why are my beans mushy after canning?

A: Don't overcook the beans in the initial boiling step - they should be crisp tender with a slight snap, not fully cooked. They'll continue to soften slightly during processing and while sitting in the brine.

Q: Do I have to process these in a water bath?

A: Yes, for food safety. Even though the vinegar provides acidity, proper canning procedures require processing pickled vegetables in a boiling water bath to ensure a proper seal and safe shelf life.

Q: How long will these keep?

A: Properly sealed and processed jars will keep for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 2-3 months.

Tips and Techniques

Leave the whole spices (cinnamon stick and cloves) in the brine for maximum flavor - they’ll continue to infuse the beans as they sit. If you prefer less spice, you can tie them in cheesecloth and remove before pouring over beans.

Ingredient Substitutions

  • green beans: yellow wax beans or romano beans
  • brown sugar: white sugar or coconut sugar
  • cider vinegar: white vinegar

Equipment Needed

  • Canning jars (pint or quart size)
  • Canning lids and rings
  • Large pot for sterilizing jars
  • Boiling water bath canner or large stockpot with rack
  • Jar lifter and canning funnel
  • Large pot for cooking beans

Historical Context

Pickling was an essential preservation method before refrigeration became common, allowing Southern families to enjoy garden produce through the winter months. Sweet pickled beans were a staple on country tables.