Recipe courtesy of Jeff Mauro
Show: The Kitchen
Save Recipe Print
Total:
24 hr 15 min
Active:
15 min
Yield:
3 pints
Level:
Easy

Nutrition Info

Healthy
Total:
24 hr 15 min
Active:
15 min
Yield:
3 pints
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Place the beans in a heatproof container.

In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.

Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

More from:

The Kitchen

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Classic Hot Wings

Recipe courtesy of Ree Drummond

Sweet and Spicy Short Ribs

Recipe courtesy of Food Network Kitchen

Crispy Fried Pickles with Buttermilk Dipping Sauce

Recipe courtesy of Guy Fieri

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Red Beans and Rice

Recipe courtesy of The Neelys

Baked Brie Spanakopita

Recipe courtesy of Geoffrey Zakarian

Slow-Cooker Chile Con Queso

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.