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.
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.
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.
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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Tarragon Pickled Green Beans
- 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
- 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.
This post was originally published in 2013 and has been updated for 2020.