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Best Pickled Beans Recipe

This is an excellent pickled beans recipe.  In fact, I give you my secret recipes for pickled cauliflower,  pickled onions, pickled zucchini and pickled red peppers.  Canning tips too…

Sweet Pickled Beans Recipe and more #MissHomemade

Pickled Beans Recipe


1 peck green beans
1 quart vinegar
1 quart water
1 pound white sugar
1 TBS cloves
1 cinnamon stick, broken

Wash beans, string and cut. Boil in salt water until tender. Drain and dry; pack into sterilized jars. Boil the vinegar, water and remaining ingredients for 15 minutes. Let cool, then pour into jars. Seal. The next pickled beans recipe is wonderful.


1 peck wax beans
1/2 cup sugar
1 cup vinegar
boiling water
hot red peppers, optional

Remove strings and cut beans into 1 inch pieces (you may also leave them whole). Wash and cook in salted boiling water until tender, but crisp.

Drain beans and reserve 2 quarts of water that they were cooked in. Add the sugar and vinegar to the water, heat, and add beans. Bring to a boil and immediately stuff in jars. Add a hot red pepper or two. Seal.


1 peck wax beans
2 large stalks fresh dill
2 TBS black peppercorns
6 bay leaves
6 grape or cherry leaves, optional
1 cup vinegar
4 quarts water
1 cup kosher salt

Remove strings and cook beans in boiling salted water (1 teaspoon salt for every quart of water) for 5 to 7 minutes. Drain and pack in layers in a crock. Add a few peppercorns, a little fresh dill, some pieces of bay leaf and repeat; covering top layer well with dill and adding the grape or cherry leaves.

Boil water and salt. Cool and pour brine over the pickles to cover all. Cover the surface with a cloth. Weight down well with a plate, to keep pickles under the brine. Let stand in a warm place to ferment for one week.

Add 1 cup of vinegar if desired. Rinse off the scum that rises and settles on the cloth everyday in warm weather; twice a week in cooler weather.

This brine will work for cucumbers too. 


2 cups apple cider vinegar
2 cups granulated sugar
1 tsp turmeric
1 tsp celery seed
2 tsp mustard seed
1 tsp prepared yellow mustard

sliced zucchini
sliced onion (optional)
1/2 to one jalapeno pepper, seeded and grated (optional and by taste)

Place zucchini, onions and grated jalapeno in a large dutch oven.  Cover with water and add 1/4 cup salt.  Stir to dissolve and let brine for 2 hours.  Drain well and place back into the dutch oven. 

Mix the remaining ingredients together in a saucepan.  Bring to a boil and then pour over the zucchini, onions and jalapeno.  Let the mixture sit for 2 hours.

Meanwhile, prepare your jars and lids for canning.  They are ready after 24 hours.


4 heads cauliflower
1 cup salt
1/4 cup pickling spice
2 quarts vinegar
2 cups white sugar

Separate flowerets of cauliflower, salt them and let stand overnight.

Place in colander the next day and rinse well with cold water; drain. Tie spices together in a thin bag, boil with the vinegar and sugar. Add the cauliflower and boil for 5 minutes. Fill wide-mouthed bottles or jar; seal.


4 quarts small white onions
1 cup salt
1/4 cup pickling spice
2 cups white sugar
2 quarts vinegar

Pour boiling water over unpeeled onions to cover. Let stand for two minutes and drain. Cover with cold water and peel. Let stand in salt water overnight.

Rinse in cold water the next day and drain. Tie spices in thin bag and boil with the sugar and vinegar. Remove spices, add onions and bring to a boil. Fill jars to overflowing and seal.


1 peck red bell peppers
1 quart vinegar
2 cups sugar

Wash peppers and remove stems and seeds. Cover with boiling water and let stand 2 minutes in the hot water; drain. Place in ice water and let stand 10 minutes. Drain well and pack solidly in pint jars.

Boil sugar and vinegar; pour over the peppers to cover. Seal. You can use these as a decoration for salads.


5 lb fresh crisp asparagus, cleaned with a vegetable brush
3 large garlic cloves
3 small hot peppers (optional)

1 tsp dill seed
1/4 cup canning or pickling salt (not table salt)
2-1/4 cups white vinegar
2-1/4 cups water

Trim off the bottoms that are thicker and measure so the asparagus will fit in a canning jar, tips up, with 1/2 inch head space.  Peel and wash garlic cloves and place one in the bottom of each jar. Fill each jar with asparagus cut down side (tips up).

In a large pan, heat the dill seed, pickling salt, vinegar, water and bring to a boil.  Place the hot pepper if using, on top of the packed asparagus and ladle the hot vinegar mixture into each jar.  Asparagus should be completely covered with 1/2 inch of headspace on top.

Put on the lid and screw on just until snug.  Process for 10 minutes in the canner.  If using a plain open water bath, it will take 5 minutes.  Remove carefully and place on a towel on the counter overnight to cool.  

Makes approximately 3 pints.

Old Fashioned Pickled Beets
More Pickle Recipes

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Vegetable Canning Chart