Time for Refrigerator Pickled Green Beans

Pickled Green Beans

August 6, 2014   15 Comments

I know you probably think it is time for potato chips – but you are wrong.

Pickling vegetables is ridiculously simple and you will make new friends when you share these with others. I shared these last night with new neighbors and I think they will be back tonight (uninvited) to have more.

They are THAT good.

I feature refrigerator pickled carrots in my book because I love them. I found this pickled green bean recipe in Marlene Koch’s Eat What You Love - which is filled with good ideas for lower calorie recipes.

These beans feature a nice kick because of the cayenne pepper.

All you do is heat the pickling mixture, add the beans, simmer, and refrigerate. They will keep in your fridge for one month and you don’t have to store them in Mason jars. Grab whatever Tupperware or other refrigerator storage container to keep them fresh.

They are great with beer, tossed in a salad, or as a side for a sandwich (or on a sandwich).

Have you tried refrigerator pickling?

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Sweet ‘n Spicy Picked Green Beans Recipe

reprinted with permission from Eat What You Love Everyday by Marlene Koch

Makes 8 servings

1 cup distilled vinegar
2 garlic cloves
1/3 cup sugar^
1 tablespoon salt
2 teaspoons dill weed
¼ teaspoon cayenne powder
1 pound fresh green beans, trimmed

1. In a medium saucepan, combine the first seven ingredients (vinegar through cayenne) and ¾ cup water. Bring to a simmer over medium heat, add the green beans, and return to a boil. Simmer for three minutes (or 2 minutes if you prefer crunchier beans), and remove from heat.

2. Cool to room temperature, cover, and refrigerate (preferably overnight). Serve cold or at room temperature.

For 10 beans = 20 calories, 0 g fat, 0 g saturated fat, 5 g carbohydrates, 2 g sugar, 1 g protein, 2.0 g fiber, 125 mg sodium, 0 Points+

^Marlene’s recipe calls for 1/3 cup no-calorie granulated sweetener and 2 tablespoons sugar. In her book, Marlene explains you can substitute sugar – so I did that here and cut it down a little (as I do not use artificial sweeteners).

Points values are calculated by Snack Girl and are provided for information only.
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15 Comments:

Thanks for the great idea. I would like to know how low can I keep these beans in the refrigerator? Same for carrots?

on August 6, 2014

Do you store them in the juice they are pickling juice or drain? I would love to try these.

on August 6, 2014

I'll have to try this recipe. I usually use canned beans and add a little olive oil and vinegar for a great snack. Thank you Snack Girl for the inspiration. !

on August 6, 2014

This sounds awesome! I want to try it tonight! Question: do you chop the garlic, or include the cloves whole? does it make a difference?

on August 6, 2014

These look great, and the recipe can likely be applied
to all sorts of vegetables. Thanks, Lisa!

on August 6, 2014

http://lowfatcooking.about.com/od/healthandfitness/fl/Book-Review-Snack-Girl-to-the-Rescue.htm?nl=1

this link talks about you Snack Girl, others will enjoy reading it too!

on August 7, 2014

Snack Girl, am waiting for you to answer the 2nd and 4th questions... Thanks. (Also I'll add my own: fresh dill or dried?)

on August 7, 2014

@Emily - sorry - asleep at the wheel this week.

You store the green beans IN the pickling juice. I kept the garlic cloves whole and yes it would make a difference because you don't want to chew on raw garlic bits (I believe).

Thanks for your great questions and I will edit the recipe.

on August 7, 2014

This recipe took just a little over 10 minutes! I made the brine and set it to boil while cleaning the beans. I cut my large garlic cloves in half and the dried dill weed I used was more than a year old, but still worked. I cooked the beans 2 minutes. I put it all in a used, clean pickle jar I had saved. These beans are crispy and refreshing and a quick way to do something different with all those garden beans. We love them. Thanks for the recipe, Snack Girl!!

on August 7, 2014

These are amazing...don't know if they'll last overnight in the fridge to steep. Super easy and that bit of cayenne makes them perfect. Used regular sugar this first time. Going to be pickling a lot of veggies with this. Seriously good to eat!

on August 8, 2014

I'm excited to try this! Can you use other veggies in this recipe? Asparagus, maybe?

on August 12, 2014

I ask previously but I didn't have an answer. How long can you keep the green beans in the fridge after you picked them?

on August 12, 2014

It says in the write up they will keep for a month in the fridge.

on August 12, 2014

Carol: pickled asparagus is awesome, and I'm really excited because this recipe tastes JUST like the pickled asparagus I've had in the past. Go for it!!! Would love to know how it turns out - bet it will be amazing.

on August 12, 2014

P.S. When I made mine, I cut the garlic cloves in half. This way more garlic flavor gets out, but the pieces are big enough that you don't eat them by mistake. Best recipe I've come across in a long, long time.

on August 12, 2014


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