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Quick Pickled Green Beans Recipe

This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine, thyme, and red pepper for a quick pickled vegetable snack in only 4 hours.
4.66 stars (49 ratings)


  • 1 pound green beans
  • 2 tablespoons thyme, or other herbs
  • 2 whole garlic cloves, sliced thin
  • ½ teaspoon red pepper flakes
  • 2 cups water
  • 1 cup vinegar, see notes
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Optional: sliced radish, bell pepper, carrots, or other vegetables


  • 1 sauce pan
  • 1 large glass jar


  • Cut the green beans: Wash green beans and remove the stems, making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
  • Prepare the pickling jar: Add cut green beans to a tall jar and add thyme or other desired herbs, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to one month in the refrigerator.


  • Vinegar recommendation: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
  • Recommended jar: Because green beans are a tall vegetable, choose a tall jar and destem the beans so it fits within the jar with about ½ - 1 inch space (2-3cm) below the lid.
  • Other recommended tools: small saucepan, cutting board, knife set
  • Prep ahead and storage: Refrigerator pickled green beans should be made at least 4 hours before serving, but for best results make at least 24 hours ahead. Keep the jar refrigerated and it can be enjoyed for one month. Do not freeze.
  • Nutrition notes: The nutrition information for this recipe was calculated with the full amount of salt and sugar used in the brine. However, the actual amounts absorbed by the asparagus is much less.

Nutrition Information

Serving: 1serving, Calories: 32kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 881mg, Potassium: 135mg, Fiber: 2g, Sugar: 3g, Vitamin A: 511IU, Vitamin C: 10mg, Calcium: 33mg, Iron: 1mg