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Pickled Green Beans with Lemon and Rosemary

This is a variation of an Emeril Lagasse recipe that I found on They’re a fresh taste that’s different from the usual pickled dill green beans.

Look here for directions on sterilizing canning jars and lids. Taking shortcuts in canning is never a good idea.

Pickled Green Beans with Lemon and Rosemary
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
  • 4 lb fresh green beans
  • 8 sprigs fresh rosemary
  • 8 cloves garlic (peeled)
  • 8 strips lemon peel (about the length of the lemon)
  • 5 cup water
  • 5 cup vinegar
  • 6 tblsp pickling salt
  • 4 tblsp sugar
  • 8 dried chili peppers (anything that will add just a touch of heat)
  1. You'll need 8 pint jars and lids.
  2. Get out your big canner, put the empty, clean jars in it, and boil enough water in it to cover the jars by about an inch.
  3. Boil the lids in a separate pan, then turn down to a simmer.

  1. Trim the beans to fit in the jars.

  1. While the jars are sterilizing, combine the water, vinegar, salt, and sugar in a pot and bring to a boil. Simmer for a couple of minutes, stirring occasionally, until the sugar and salt is dissolved.

  1. After the jars have been in the boiling water for ten minutes, take them out of the canner
  2. Divide the beans, rosemary, garlic, lemon peels, and chilies evenly among the jars.
  3. Pour the hot liquid into the jars, leaving about a half-inch to the top of the jars.
  4. Wipe all the rims of the jars and screw the hot lids on tightly.
  5. Put the filled, closed jars back in the canner, bring back to a boil, and boil for 15 minutes.
  6. Lift the jars out gently and let sit until cool. If you can, let them sit undisturbed overnight to be sure the lids stay sealed.
  7. Store the jars in a cool, dark place for at least three weeks to allow the flavors to blend.
  8. Once you open a jar, refrigerate it.

  1. If you don't want to can these beans, cover the beans with the pickling liquid and keep refrigerated. Let sit for at least a few days before eating.

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