Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

(affiliate links)

• the knife shown https://amzn.to/3ggwKRx

• quart jars https://amzn.to/310kcHJ

• coriander seeds https://amzn.to/2Dh7f3V

• whole peppercorns https://amzn.to/2XauZO9

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Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

• 6 ounces fresh green beans, washed and trimmed to fit in jar

• 1 clove garlic, peeled and cut into 4 wedges

• 1 dried bay leaf

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon crushed red pepper flakes

• 8 whole black peppercorns

Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup white wine

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

Directions

• In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

• In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

• Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Notes

• Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

• Fresh wax beans may be substituted.

Disney's Fried Pickle Recipe

Disney released Carnation Cafe’s world famous fried pickle recipe so I thought I’d give it a try. Frying the pickles is pretty straight forward, but the zesty house sauce takes them over the top. If you’re a fan of fried pickles, this is a really easy recipe to make at home. Enjoy!

Items used to make this recipe:

(affiliate links)

• deep fry thermometer https://amzn.to/3eQuzmj

• saucepan https://amzn.to/3hqxO5k

• skimmer/strainer/spider https://amzn.to/3oLH8XH

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Disney’s Fried Pickle Recipe w/Dipping Sauce

makes 2 servings (about 12 pickle spears)

Printable Recipe

Ingredients

Zesty House Sauce:

• 1/2 cup ranch dressing

• 1/3 cup mayonnaise

• 1 1/2 teaspoons sriracha

• 1 1/2 teaspoons freshly squeezed lime juice (or 1/2 teaspoon lemon juice)

• 1/8 teaspoon kosher salt

• pinch freshly cracked black pepper

Fried Pickles:

• 16-ounce jar dill pickle spears, drained and patted dry

• 2 cups vegetable or canola oil

• 1 cup plain panko bread crumbs

• 1/3 cup grated parmesan cheese

• 3 large eggs, beaten

• 1/2 cups all purpose flour

• 1/2 cup

Directions

To make the zesty house sauce:

1. Whisk all the ingredients together and set aside until needed (or refrigerate for longer storage).

To make the pickles:

1. Heat oil to 365F.

2. Place flour in a shallow bowl.

3. Place beaten eggs in a 2nd shallow bowl.

4. Combine the panko bread crumbs and grated parmesan cheese in a 3rd shallow bowl.

5. Coat each pickle spear in flour, then egg, then panko/parmesan; set aside until oil reaches 365F.

6. Fry pickles spears for 4-5 minutes or until deep golden brown (don’t crowd pan - you may need to fry in several batches).

7. Remove pickles from hot oil with mesh or wire strainer/skimmer/spider and serve with Zesty House Sauce.

Notes

• Feel free to cut the pickle spears in half lengthwise if you like.

• No lime juice? No problem, just use lemon juice, but cut the amount back to 1/2 teaspoon.

• Leftover Zesty House Sauce can be used as a salad dressing or hamburger sauce.