Horseradish Pickled Green Beans
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!
Equipment
- saucepan
- liquid measuring cup
Ingredients
- 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.
Tried this recipe?Let us know how it was!