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Mediterranean Green Beans


Mediterranean Green Beans

Jar of Mediterranean-style pickled green and wax beans

Leda Meredith

These pickled beans are lightly tangy and flavored with Mediterranean herbs and a dash of extra-virgin olive oil. They are good to eat straight out of the jar, and make terrific instant hors d'oeuvres. This recipe is for a single pint jar, but you can multiply it as many times as you'd like.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 pint jar


  • 3/4 lb. green or wax beans
  • 1 small fresh or dried chile pepper
  • 1 clove garlic, peeled
  • 3-4 sprigs fresh Mediterranean herbs (thyme, oregano, bay and rosemary work especially well here)
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1 teaspoon kosher or other non-iodized salt
  • 1 teaspoon honey


Trim the beans to no more than 4 inches long.

Turn a clean (you don't need to sterilize for this recipe) pint-sized canning jar on its side. Start loading in the beans. Add the garlic, pepper and herbs as you go. I like to place these right up against the jar's glass sides so that they can be seen.

Bring the vinegar, water, salt and honey to a boil in a small pot. Pour over the beans. You want the beans and herbs to be completely immersed in the brine, but also to leave at least 1/2-inch head space between the top of the food and the rim of the jar.

Cover with just enough extra-virgin olive oil to coat the surface of the liquid over the beans, still leaving at least 1/2-inch head space. One tablespoon usually does it for a pint jar.

Screw on the 2-piece canning lid. Process in a boiling water bath for 10 minutes.

Wait 2 weeks for the flavors to develop before serving.

This same recipe and method works well for carrots and cauliflower, too.

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