These tarragon pickled green beans are crisp, tender and tasty pickles!
One bite of these delicious pickles and you'll be hooked! They are great as a snack, on an appetizer tray or serve along side a sandwich.
If you've never had pickled green beans, you are in for a treat! But, be warned, once you start eating them, it's hard to stop, they are so good!
My CSA gave me a big bag of green beans and I knew I wanted to preserve them.
My favorite way is by pickling them. Sometimes I make this recipe as a quick pickle and just store the jars in the fridge, but I also love canning them, so that I can have all the pretty pickles lined up in my pantry for the winter.
Ingredients
Green beans - I used green beans from my CSA and I believe they were wax beans. I have also made this recipe using a big bag of organic green beans from Costco.
Whole black peppercorns - the kind you put in your pepper grinder.
Garlic cloves
Tarragon or basil - I used tarragon, but I've made them with basil and they were also good. I've also made it with no herbs at all, still yummy!
Vinegar - most recipes call for white wine vinegar, which I use when I have it, but sometimes I use regular distilled vinegar.
Pickling salt - this is salt without additives, kosher salt will also work.
Instructions
For general water bath canning instructions - look at this post - Water Bath Canning. There you will find the instructions for sterilizing your jars, preparing your lids and the actual water bath processing.
Prepare jars, lids and water as described in the above post.
Thinly slice the garlic, crush the peppercorns and wash and trim the green beans. You want the green beans about 4 inches long so that they fit, standing up in the jar and are covered by the liquid.
I like to use wide mouth pint jars.
Divide the garlic and peppercorns evenly among 6 pint jars. Pack the green beans into the jars so that they are standing vertically.
When they are about half full, add a tarragon sprig, 2 basil sprigs or no herbs at all. Turning the jars on their side at this point in time can make it easier to pack in the green beans. You want them tight so that they don't rise up as they are canning.
Bring the water, vinegar and salt to a boil in a medium saucepan. Pour the hot liquid over the green beans (a canning funnel works great for this.). You want to leave ½ inch head space.
Wipe the rims and close with the two piece lids (see general canning instructions.)
Process the jars for 5 minutes in your water bath canner.
Remove from the heat, rest on a towel and wait for that satisfying ping!
You want to store these jars in a cool, dark place - like your pantry or basement for at least 3 weeks before sampling them for the flavors to develop.
I try to use all my canned goods up within a year, which is usually no problem!
These are great as a snack, on an appetizer tray, cut up into salads like potato salads or macaroni salads.
Save the pickling liquid and use it in place of vinegar in homemade salad dressings!
More green bean recipes:
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Recipe
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Tarragon Pickled Green Beans
Ingredients
- 6 cloves garlic thinly sliced
- 36 whole peppercorns crushed
- 3 pounds green beans washed and trimmed to 4 inches
- 6 sprigs fresh tarragon or 12 basil sprigs
- 3 ½ cups white wine vinegar or regular white vinegar
- 3 ½ cups water
- 2 tbsp pickling salt or kosher salt
Instructions
- Process lids and jars per general water bath canning instructions.
- Divide the garlic and peppercorns between 6 pint jars.
- Pack the jars with the green beans tightly and add sprigs of tarragon or basil.
- Heat the water, vinegar and salt to a boil over medium heat. Pour over the green beans in the jars, leaving a ½ inch headspace.
- Cap with 2 piece lids.
- Process in boiling water for 5 minutes. Remove and let rest on a towel and wait for the ping.
Notes
Nutrition
This post was originally published in 2013 and has been updated for 2020.
Jess says
My kids love pickles, we go through them quickly but I would much rather make them like this! So much more cost-effective and better for you!
Gloria Duggan says
This makes the perfect foodie gift. Delicious on a cheeseboard. Perfect for parties.
Melinda Fewless says
I love the tarragon in this!! These were a great snack!
Angela says
You are right! Pickled green beans are very addicting. My whole family loves them. I haven't had them with tarragon before. Can't wait to try it!
Luci says
I've never tried tarragon pickled green beans before, but I think I'll be making them today! They sound delicious and I love that you can pair these with so much!
Couscous & Consciousness says
Delicious. Tarragon is one of my favourite herbs - it really speaks to me of summer - and I can imagine it being the perfect flavouring for these beans. Your beans look like what we call "butter beans" here - is that also what you call them?
grace says
i find that i don't like the taste or (especially) the smell of tarragon, but i can imagine other herbs in its place. dill is awesome, and basil sounds good too. 🙂
Sandi @the WhistleStop Cafe says
These look delish! I am headed to the market today...
Lea Ann says
love, love, love to pickle and have never tried beans. When our farmer's market has local, I'll be trying this one.
Bella Rum says
Sounds delish and easy. My father would love these.
Marjie says
This is doubly great: It gives you something to do besides read and play with kittycats all summer, and you'll have excellent food available when school starts again! I envy your CSA!
a quiet life says
this looks wonderful, i just picked up a book at the library on making jar foods, you beat me to the punch and have my mouth watering!
Judi says
Very nice! Do you think they tested the peppercorns to determine it would take exactly 36 peppercorns? 🙂
Joanne says
Tarragon's hint of licorice must be so lovely with these! I wish I had thought of pickling when I joined a CSA a few years ago!