Pickled Green Beans

Pickled Green Beans // Erin Skinner from The Speckled Palate for My Cooking Spot

Yes, I realize this is a strange recipe for me to be sharing here with y’all…

But these are really good.

Throw in a jalapeño or two along with some garlic, and it’s a party!

Needless to say, these Pickled Green Beans (and jalapeños!) are super tasty in a Bloody Mary… or eaten by themselves if that’s what floats your boat.

Pickled Green Beans // Erin Skinner from The Speckled Palate for My Cooking Spot

Here’s how you can make your own Pickled Green Beans:

Pickled Green Beans


  • 1lb. fresh green beans, trimmed
  • 2 jalapeño peppers, whole
  • 4 cloves garlic, crushed
  • 1 1/2 cups water
  • 1 1/4 cups white vinegar
  • 1 cup apple cider vinegar
  • 1 teaspoon black peppercorns
  • 1 teaspoon salt
  • 1 teaspoon honey


  1. Sterilize your canning jars and sanitize the lids. (You can learn how to do this here.)
  2. Wash and trim the green beans. Wash the jalapeño peppers. Crush the cloves of garlic. Set aside.
  3. In a medium-sized saucepan over high heat, pour in the water, vinegars, peppercorns, salt and honey. Bring to a boil, stirring constantly, then remove from the heat when the salt has dissolved.
  4. Divide the vegetables between two sterilized large canning jars.
  5. Pour the hot pickling liquid over the vegetables in the canning jars.
  6. Seal the jars with the sanitized lids, and finish the canning process.
  7. When ready to use the green beans, pop open the sealed jar. Store green beans in the fridge once open for up to a month.

Pickled Green Beans // Erin Skinner from The Speckled Palate for My Cooking Spot

The following two tabs change content below.
Erin is a professional photographer and social media manager who has a penchant for baking and cooking. She discovered her love of all things in the kitchen during her collegiate years when she missed being able to cook her own meals, and as soon as she moved off campus, she began playing with her food... and has been doing so ever since. On her blog, The Speckled Palate, she shares tried and true favorite recipes from her kitchen, as well as new faves, as she creates new dishes and tinkers her way through some well-loved cookbooks.

Latest posts by Erin Skinner (see all)


  1. This is so ingenious! Question though, do they taste pickled? I HATE pickles but I imagine this is how they make canned green beans, right?

  2. I’ll have to get over the fact that you’re an LSU fan, because if we tailgated together with some bloody marys complete with pickled green beans, it wouldn’t matter one bit!! I love pickled okra and don’t really like green beans BUT anything pickled is my favorite. Might be a great way to get more green beans in on my life!

    • Haha. I’m glad you could get over the fact that I’m an LSU fan if we were drinking Bloody Mary’s at a tailgate… you know, priorities. (My little sister attended Alabama, too, and we have a fun sibling rivalry going on with the schools, though I tend to not want to be around her during the LSU-Alabama weekend, haha.)

      I wonder if you’d love these pickled green beans, even if you’re not the biggest green bean fan. Personally, I love green beans, and these vinegary snacks are perfect for a Bloody Mary or just snacking. Ditto on the love of pickled okra!

  3. When do you add the garlic?

Add Your Comment