Pickled Green Beans


I have always loved green beans. I will eat them hot or cold. In a soup, in a casserole, just plain… any way I can get them!

When I was a kid, I used to grab a can from the cupboard, open it and drain the liquid, rinse the beans, and pour my favorite salad dressing over them in the can and eat them for snacks.

Needless to say, canned green beans aren’t very good… but that shows you how much I love them.

A while back, we got 15 lbs of organic green beans from Bountiful Baskets . It took us a while to clean and blanch all of them, and then bag them for the freezer. But, IMHO, it was worth the work!

You saw this recipe in the serving plate for the Baked Falafel , so I thought I would post the recipe. This is an easy, make ahead side dish or snack.

Pickled Green Beans

Pickled Green Beans


5 cups


1 lb organic green beans, cleaned and blanched

1⁄2 red bell pepper, diced

1⁄2 onion, sliced

3-4 cloves garlic, sliced

2 teaspoon Balsamic vinegar

4 tablespoons olive oil

1⁄2 teaspoon dill, dried

1⁄2 teaspoon Greek oregano

1⁄2 teaspoon thyme, dried

1⁄2 teaspoon Mrs Dash Table Blend

1⁄2 teaspoon black pepper, ground

1⁄4 teaspoon mustard, dried

1⁄4 teaspoon sea salt


Place all of the ingredients in the sauce pan. Bring temperature to barely simmering.

Poach, covered, for 30 minutes. Check and stir once in a while.

Turn off heat and let stand, covered, for 10 minutes.

This works with other blanched vegetables too. Experiment and see which ones you like!

You can adjust the spices and garlic to suit your own taste.

Can be served warm or cold. Store remainder in the refrigerator. Should keep about 5 days.

As you can see, this is a pretty simple, no fuss process. You can make them while cooking other things because they don’t require a lot of watching, as long as the temperature stays low.

DH said these were much better than the ones that are on the Pita Jungle Mediterranean Plate ! I’m glad he liked them, because generally, he’s not a huge fan of green beans.

Here is my snack bowl.