Food & Cooking Recipes Appetizers Pickled Green Beans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts Fresh and pickled green beans offsets the richness of meats and sauces, and jogs the taste buds awake with each tangy, crunchy, salty bite. Ingredients 2 pounds green beans, ends trimmed 2 cups white-wine vinegar 2 ¼ cups water 3 tablespoons coarse salt 1 teaspoon whole black peppercorns ¾ teaspoon cayenne pepper 2 garlic cloves, peeled ¼ cup fresh dill Directions Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside. Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks. Rate it Print