Pink Peppercorn Green Bean Pickles


For color and flavor in homemade pickles, pink peppercorns can’t be beat. Use these pickled green beans to jazz up salad plates, sandwiches, and martini cocktails. For best flavor, store at least one week at room temperature before using.

  • 2Servings


  • 1/4 lb. green beans, trimmed and cut to size of jars
  • 2 Tbs. dried pink peppercorns
  • 2 tsp. whole coriander
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 1 cup rice vinegar or white distilled (5%) vinegar
  • 2 tsp. sugar
  • 2 tsp. salt


1 | Divide green beans, peppercorns, coriander, garlic, and bay leaves between two 8-oz. canning jars. 2 | Combine vinegar, sugar, salt, and 1 cup water in medium saucepan, and bring to rolling boil. Divide vinegar mixture between jars with green beans, and close with lids. 3 | Place jars on rack or small plate in large pot, and cover with water by 1 inch. Bring water to a boil, and boil 10 minutes to seal.

Nutrition Information

  • Calories: 8
  • Carbohydrate Content: 2 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 52 mg
  • Sugar Content: 0.5 g