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rosemary enhanced refrigerator green bean pickles

(1 rating)
Recipe by
Wendy Rusch
Cameron, WI

I did just post a recipe for Rosemary Enhanced Refrigerator Pickles, but then tried it with green beans and thought I have to re-post this and add the changes! I think you'll be glad I did! :o)

(1 rating)
method No-Cook or Other

Ingredients For rosemary enhanced refrigerator green bean pickles

  • *fresh green beans, washed and tops removed
  • 2 - 1 qt
    clean jars or containers with tight fitting lids
  • 1 md
    sweet onion, sliced thinly
  • 4-6 clove
    garlic, smashed
  • 2 c
    apple cider vinegar
  • 2 c
  • 1/4 c
  • 1/4 c
    kosher salt
  • 1 1/2 tsp
    *dried rosemary or 1 tbsp fresh
  • 1 tsp
    celery seed

How To Make rosemary enhanced refrigerator green bean pickles

  • 1
    Blanch your beans: place green beans into a saucepan and add 1/2"-1" of water, cover and bring to a boil and boil 3 minutes, remove from heat, pour into strainer and rinse with cold water until beans are cool to the touch.
  • 2
    Add 2-3 garlic cloves and half the onion slices to each jar. Divide beans into jars standing the beans up right. Set aside.
  • 3
    In a bowl mix together vinegar, water, sugar, salt, rosemary and celery seed until sugar is dissolved. Pour over green beans and fit with tight fitting lids. Place into refrigerator for at least 48 hrs. Then enjoy!
  • 4
    *Use as many green beans as it takes to fill up 2 - 1 quart jars snugly. Sorry I don't have an exact measurement. With my big was about 4 handfuls. :o) *you can add more rosemary if you prefer a lot of rosemary flavor...the amount listed gives just a mild flavor.

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