Mustard Bean Pickles
Tangy, crunchy, and bursting with bold flavors, these Mustard Bean Pickles are the perfect way to preserve the season's freshest green beans while adding a zesty twist to your pantry staples. This quick pickling recipe combines the sharpness of white vinegar with the earthy warmth of yellow mustard seeds and Dijon mustard, creating a brine that's perfectly balanced with hints of sweetness and spice. Enhanced with aromatic garlic cloves, optional red chili flakes for a fiery kick, and sprigs of fresh dill for herbaceous depth, these pickles are a versatile condiment that pairs beautifully with sandwiches, charcuterie boards, or grilled dishes. Ready in just a few days, this easy pickling method is beginner-friendly and fridge-stable, ensuring a delicious addition to your table that only gets better with time.
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Recipe Information
Ingredients
- 500 grams Fresh green beans
- 500 ml Water
- 250 ml White vinegar
- 2 tablespoons Yellow mustard seeds
- 2 teaspoons Dijon mustard
- 2 tablespoons Granulated sugar
- 1 tablespoon Salt
- 2 pieces Garlic cloves
- 1 teaspoon Red chili flakes (optional)
- 2 sprigs Fresh dill (optional)
Instructions
Wash the green beans thoroughly and trim the ends. Cut them into 2-3 inch pieces if necessary to fit your jars.
Fill a large pot with water and bring it to a boil. Blanch the green beans for 2 minutes, then immediately transfer them to an ice water bath to stop the cooking process. Drain and set aside.
In a saucepan, combine water, vinegar, mustard seeds, Dijon mustard, sugar, salt, and red chili flakes (if using). Bring the mixture to a boil, stirring until the sugar and salt dissolve completely. Remove from heat and let the brine cool slightly.
Sterilize glass jars and their lids by boiling them in hot water for 10 minutes. Carefully remove them and let them dry on a clean towel.
Divide the blanched green beans evenly among the jars, making sure they are packed tightly but not crushed.
Peel the garlic cloves, lightly crush them, and add one clove to each jar. If using, place a sprig of fresh dill into each jar as well.
Pour the warm brine into each jar, covering the beans completely. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly with their lids, and let them cool to room temperature. Once cooled, refrigerate the jars.
Allow the beans to pickle for at least 2-3 days before enjoying. The flavor will deepen over time, so they taste even better after a week!
Nutrition Facts
Calories |
96 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.7 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
