Easy Refrigerator Pickled Beans {Full Recipe}

I’m Cheryl from Pook’s Pantry and I’m happy to be guest posting here at YumGoggle today. I hope you enjoy this easy recipe for refrigerator pickled beans. You’re probably going to want to make them all summer long.

Summer beans (you know you just sang Summer Breeze, you’re welcome… and now, it’s stuck in your head) are coming in now and it’s the perfect time to start pickling.  These easy pickled refrigerator beans don’t require water bath canning, they are stored in the fridge and are easily accessed for snacking needs.

Pickled beans are not only pretty, especially if you have a mix of green and yellow, or even purple, but they are an integral part of summer BBQ’s around here.  The vinegary bite from the pickle cuts through strong flavors like grilled meats and it’s a great balance to heavier foods like potato salad.

I like adding them to vegetable trays as well for an unexpected treat.  They are really so versatile, you could even chop them up and add them to vegetable salads or leave them whole and toss them on your salad for lunch.

The fact that they are a refrigerator pickle makes these even better, because when the urge for pickles strikes, and it does, you are only a day away (sing it Annie).

The only “cooking” is bringing the liquid to a simmer, so this is a great summer project for kiddos.  Younger ones can stack the beans inside the jars and the older kids can take care of the rest with supervision.  It’s a great way to introduce your kids to food by getting them involved in what they eat and have a conversation about food.  They are also more inclined to try new things if they’ve had a hand in preparing it and it provides an opportunity for something to do when the dreaded “I’m bored” is spoken 5 minutes into summer vacation.

This quick pickled method works for a variety of fresh veggies.  Try it with zucchini, summer squash, cauliflower, carrots or radishes.

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Easy Refrigerator Pickled Beans

Ingredients

• 1 pound yellow wax beans
• 2 red hot chili peppers (not the band members, but the kind you find in the grocery store)
• 4 cloves garlic, smashed
• 4 sprigs dill
• ½ cup rice wine vinegar (or white wine, but not distilled white)
• ½ cup apple cider vinegar
• 1 ½ cups water
• 1/3 cup sugar
• 1 ½ tablespoons kosher salt (I prefer Diamond Crystal)
• 1 tablespoon mustard seeds

Instructions

1. Trim stem end of wax beans. Lay glass jar on its side and fill with beans, curved tip facing up. Layer garlic, dill and chilies in between beans.
2. In a small pot, over medium high heat, combine vinegars, water, sugar, mustard seeds and salt. Bring to a simmer, stirring occasionally, then remove from heat.
3. Pour hot liquid over beans. Put on lids and bands, leave on the counter to cool before storing in refrigerator.
4. Begin tasting after 24 hours. If you like a stronger pickle flavor, leave another day or two. If you like a mild pickle, they will be ready to eat in a day.

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