Horseradish Pickled Green Beans

Spice up your pickle game with these Horseradish Pickled Green Beans! Crisp and tangy, with a touch of heat, these pickled veggies are perfect for snacking, charcuterie boards, and Bloody Marys!

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Horseradish Pickled Green Beans are the ultimate crunchy, healthy snack that pack a little punch!

These mildly spicy pickled green beans are tangy from the vinegar, slightly salty, and have a mild bite from the horseradish.

I like my pickled green beans tender-crisp, but you can cook them as soft as you like.

Not only are they the ultimate garnish in a Bloody Mary and the perfect addition to an antipasto/cheese platter, they’re great for snacking too!

If you adore green beans like I do, you’ll also want to try my Garlic Sesame Green Beans!

Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):

• Fresh green beans
• White vinegar 
• Water
• Garlic
• Prepared horseradish
• Black peppercorns
• Pickling/canning salt

How to make pickled green beans

1. Add the green beans, water, vinegar, and pickling/canning salt to a saucepan.  Cook according to the recipe card at the bottom of this post.
2. Add the garlic, black peppercorns, and prepared horseradish to the canning jar.
3. When the green beans are done cooking, use tongs and add them to the canning jar, then pour the pickling liquid from the saucepan in the jar.
4. Let the jar come to room temperature before storing them in the fridge for 1-2 months.

📍This is just a summary.  The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to use spicy pickled green beans

• These make the perfect addition to a cheese platter or charcuterie board!
• Great for garnishing a Bloody Mary!
• Delicious, crunchy addition to pasta and potato salads.
• Snack on them right out of the jar (with a clean utensil)!

How to store pickled green beans

Because these are refrigerator pickles and not water bathed or fermented, they’re not designed for long-term storage or canning.

Keep the pickled green beans in an air-tight canning/Mason jar in the refrigerator for up to 1-2 months.

💡Tips & Tricks

• Green beans: For the best and longest-lasting pickles, make sure they are super fresh with no bruises or discoloration.
• Texture: The pickled green beans can be as soft or as crisp as you like.  Instructions in the recipe will help you achieve your desired texture.  
• Horseradish: Horseradish has a sharp, spicy flavor that’s similar to wasabi.  This recipe was developed using prepared horseradish, not the fresh root or the sauce found in the condiment aisle.  It comes in a jar and is usually found in the refrigerated section of the store near pickles, dairy, or deli items.

Looking for more pickle recipes?  Here are some favorites:

• Garlic Dill Pickles
• Italian Pickled Vegetables (Giardiniera)
• Turmeric Pickled Cauliflower & Carrots
• Spicy Pickled Red Onions

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Horseradish Pickled Green Beans

Flavorful Eats

Spice up your pickle game with these Pickled Horseradish Green Beans! Crisp and tangy, with a touch of heat, these pickled veggies are perfect for snacking, charcuterie boards, and Bloody Marys!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Rest in fridge 1 day d

Total Time 1 day d 10 minutes mins

Course Snack

Cuisine American

Servings 4 cups

Equipment

• 1 (32 ounce) canning jar
• saucepan
• liquid measuring cup
• tongs

Ingredients

  

1x2x3x

• 12 ounces fresh green beans washed and trimmed
• 1 1/2 cups water
• 1 1/2 cups white vinegar
• 1 tablespoon pickling/canning salt
• 4 garlic cloves slightly smashed
• 2 teaspoons black peppercorns
• 1 1/2 teaspoons prepared horseradish

Instructions

 

• Add green beans, water, white vinegar, and pickling/canning salt to a saucepan and bring to a boil. Once boiling, set a timer for 5 minutes and continue to boil.
• While the ingredients in the saucepan boil, prepare the canning jar by adding the garlic, black peppercorns, and prepared horseradish to the jar.
• When the 5-minute timer goes off, turn off the heat and carefully retrieve a green bean with the tongs and set it down to cool. When cooled enough, take a bite to see if the green beans are done to your liking. They should be about tender-crisp at this point. If you want them softer, continue cooking until they've reached your ideal texture.
• When the green beans are done, use the tongs to transfer them to the canning jar, then pour the pickling liquid into a liquid measuring cup and carefully pour the pickling liquid into the canning jar.
• Let the jar sit on the counter until it has reached room temperature, then put the lid on and refrigerate. Enjoy!

Notes

• Always use a clean utensil when getting pickles out of the jar, not your fingers, which can contaminate them.
• Using best practices, these should last 1-2 months in an air-tight canning jar in the fridge.
• The horseradish will settle to the bottom of the jar and give the liquid a cloudy appearance.  That is normal.  If they smell off, that is not normal, and they should be tossed.

Keyword Green beans, Horseradish, Pickles, Spicy, Vegan, Vegetables, Vegetarian

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