Gluten-Free Quick Green Bean Pickles

Quick Pickled Dilled Green Beans Recipe

I used to think making pickles was something other people did – wise, earthy people who lived on idyllic farms in pastoral settings with huge farmhouse kitchens and time on their hands due to a simpler way of life. I wanted to be one of those people but sadly, my life is not simple, I don’t have a farm, a farmhouse kitchen, or any extra time on my hands. (Plus I seem to be “canning challenged” – past attempts at conventional canning have ended up with explosions, glass flying like shrapnel, and huge messes to contend with.)

And then I discovered the art of making quick pickles. I realized I didn’t have to be one of those envious people. I could make delicious pickles being exactly who I am and possessing exactly what I already have. It was then I started to pickle anything I could get my hands on.

Green beans are always easy to find and are a fun alternative to the standard cucumber pickles. They are great as a side, as a fancy addition to Nicoise Salad, and also pretty cool as a garnish in a Bloody Mary. I love to just snack on them!

Quick pickles like this will last up to a week refrigerated.

Recipe Notes: Since my Farmer’s market green beans and fresh dill from my garden are organic, I maintained the “organicness” by using Wholesome Sweeteners organic sugar, organic spices, and organic distilled white vinegar. Pickles I can feel so good about!

Gluten-Free-Quick-Pickels

 

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Gluten-Free Quick Green Bean Pickles
Quick Pickled Dilled Green Beans Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Snack
Cuisine: American
Servings: 2 quarts
Calories: 258 kcal
Author: Carol Kicinski
Ingredients
  • 2 clean jars 1-quart
  • 1 pound green beans trimmed
  • ½ medium red onion thinly sliced
  • ½ cup fresh dill chopped
  • 3 cups water
  • 3 cups distilled white vinegar
  • 3 tablespoons Wholesome Sweeteners organic sugar
  • 3 tablespoons salt
  • 2 tablespoons coriander seeds
  • 3 teaspoons black peppercorns
Instructions
  1. Layer the beans, onions and dill in each jar evenly.
  2. In a large saucepan, bring water, vinegar, sugar, salt, coriander seeds and peppercorns to a boil. Stir to dissolve sugar and salt. Let cool completely and pour mixture evenly into each jar. Refrigerate for at least two hours before serving. Best when made 24 hours ahead.
Nutrition Facts
Quick Pickled Dilled Green Beans Recipe
Amount Per Serving
Calories 258 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 10516mg 438%
Potassium 756mg 22%
Total Carbohydrates 44g 15%
Dietary Fiber 10g 40%
Sugars 26g
Protein 6g 12%
Vitamin A 50.2%
Vitamin C 49.4%
Calcium 22%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

Servings:

This Quick Pickled Dilled Green Beans recipe makes 2 quarts

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Canning Dairy Free Gluten Free Gluten Free Recipes Green Beans Pickles
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  1. Noreen Wemple
    August 14, 2015

    Can I use apple cider vinegar instead?

    1. Carol Kicinski
      August 19, 2015

      Hi Noreen, Yes you abosultely can! xo, Carol

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