Pickled Green Beans

By Steve Irlenborn, Sous Chef at CTCA® in Philadelphia

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Yields 6 pints


3 lbs green beans or yellow wax beans, stems removed
2 tbsp. kosher salt, plus more for blanching
6 garlic cloves, peeled
6 small fried chili peppers
6 sprigs fresh tarragon
3½ cups white wine vinegar
3½ cups water
1 tbsp. sugar1 tbsp. yellow mustard seeds
30 black peppercorns
30 coriander seeds


Blanch the beans in well salted water (3 tbsp per gallon of water) for 60 to 90 seconds. Drain and shock in an ice water bath. If necessary, trim beans so they fit into the jars.

Divide the garlic, chilies, and tarragon equally among six prepared pint jars. Pack the beans into the jars.

Combine vinegar, water, 2 tbsp salt, sugar, mustard seeds, peppercorns, and coriander seed into a saucepan; bring to a boil. Ladle the hot syrup into the jars, leaving ½ inch headspace. Seal and process in a boiling water bath for 10 minutes.