Pickled Green Beans with Lemon Verbena and Lime Basil: A Taste of Summer Preserved

I still remember the first time I had truly delicious pickled green beans. It wasn’t some soggy, vinegary affair from a grocery store shelf. It was at a summer barbecue, made by my Aunt Carol. Her garden overflowed with produce, and she transformed its bounty into jars of preserved goodness. I was instantly hooked. The bright acidity, the satisfying crunch, and the subtle herbal notes were a revelation. Since then, I’ve been on a quest to recreate that magic, and this recipe, infused with the aromatic essences of lemon verbena and lime basil, comes incredibly close. This “raw pack” method ensures the beans retain their crisp texture and vibrant flavor, bringing a little bit of sunshine to any time of year.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 5 minutes (0-1,000 ft), 10 minutes (1,001-6,000 ft), 15 minutes (above 6,000 ft)
• Total Time: Approximately 1 hour
• Yields: 6 12-ounce jars
• Serves: 24
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 lbs yellow beans (firm, not wilted, soft or overripe, ends trimmed, cut into 1/4 or 1/2 inch pieces) or 2 lbs purple beans (firm, not wilted, soft or overripe, ends trimmed, cut into 1/4 or 1/2 inch pieces)
• 1 Vidalia onion (peeled, halved, cut to match the beans size)
• 2-3 tablespoons minced fresh lemon verbena
• 2-3 tablespoons minced fresh lime basil
• Lemon zest (4 pieces the size of a nickel) (optional)
• 1 tablespoon sugar
• 1/4 cup canning salt or 1/4 cup pickling salt
• 2 cups boiling water
• 2 cups white vinegar (5%)
• 4 garlic cloves, more is yummy (peeled)
• 2 teaspoons mustard seeds
• 1/2 teaspoon hot red pepper flakes (optional)

Equipment Needed

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons
• 6 12-ounce canning jars with lids and rings
• Jar lifter
• Canning pot with rack

Instructions

1. Begin by preparing your brine. In a large pot, bring to a boil the white vinegar, canning salt (or pickling salt), and sugar. Stir until the salt and sugar are completely dissolved. This ensures a clear, even brine for the beans.

2. While the brine is heating, mix the prepared beans (yellow or purple, or a mix!) and Vidalia onion together in a large bowl. The Vidalia adds a touch of sweetness that complements the other flavors beautifully.

3. Now, prepare your jars. Place 1 garlic clove in each jar. This will infuse the beans with a delightful garlic flavor. Then, distribute the minced lemon verbena, minced lime basil, and mustard seeds evenly among the jars, placing them on the bottom. If using, add one piece of lemon zest to each jar. These herbs and spices are the heart of this recipe, lending their distinctive aromas and tastes.

4. Next, pack the jars with the bean and onion mixture. Pack them fairly tightly, but be sure to leave 1/2 inch of headspace at the top of each jar. This headspace is crucial for proper sealing during the canning process.

5. Once the beans are packed, carefully pour the boiling vinegar solution into each jar. Use a ladle or Pyrex measuring cup for this step to avoid spills and ensure even distribution.

6. After adding the vinegar solution, fill each packed jar with boiling water from the pot of boiling water. Fill to within 1/2 inch of the top, ensuring that the beans are completely covered by the liquid, while maintaining the necessary headspace.

7. Now it’s time to seal the jars. Put the lids on each jar and seal them by putting a ring on and screwing it down snugly. Don’t overtighten – just “snug” is enough.

8. Carefully place the jars in the canning pot, using jar tongs. Ensure the jars are covered with at least 1 inch of water. Bring the water to a rolling boil and process the jars according to your altitude:

   • 5 minutes for 0-1,000 ft.
   • 10 minutes for 1,001-6,000 ft.
   • 15 minutes above 6,000 ft.

   Maintaining a consistent boil is essential for safe preservation.

9. After processing, carefully lift the jars out of the water using the jar lifter and let them cool without touching or bumping them in a draft-free place overnight. This allows the jars to seal properly.

10. Once the jars are completely cool, you can remove the rings. Check that they are sealed by verifying that the lid has been sucked down. Gently press in the center of the lid with your finger. If it pops up and down (often making a popping sound), it is not sealed. If a jar doesn’t seal, put it in the refrigerator right away and use it within a few weeks.

11. For optimal flavor, allow the pickled beans to sit for at least a week before enjoying them. This gives the seasonings time to fully infuse into the beans.

    FYI- you can leave the beans whole as long as you leave the 1/2 inch headspace. BUT you will need more jars.

Expert Tips & Tricks

• If you don’t have lemon verbena or lime basil, you can substitute with dried herbs, but use about half the amount as the flavor will be more concentrated. Alternatively, experiment with other herbs like dill, tarragon, or even a sprig of rosemary for a unique twist.
• For a spicier pickle, add a whole dried chili pepper to each jar instead of red pepper flakes.
• Blanching the beans very briefly (1-2 minutes) before packing can help retain their vibrant color, although it will slightly soften their texture.
• Make sure your jars and lids are clean and sterilized before packing. This ensures a safe and effective canning process.
• If you’re new to canning, consider consulting a comprehensive canning guide for additional safety information and tips.

Serving & Storage Suggestions

These pickled green beans are incredibly versatile. Serve them as a crunchy side dish with grilled meats, add them to charcuterie boards for a briny bite, or chop them up and use them in salads. They’re also fantastic in Bloody Marys!

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks. Unsealed jars must be refrigerated immediately and eaten within a similar timeframe.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	21.4 kcal	–
Calories from Fat	1 g	–
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1183 mg	49%
Total Carbohydrate	4 g	1%
Dietary Fiber	1.1 g	4%
Sugars	2 g	8%
Protein	0.8 g	1%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Pickled Beans: Add a sliced jalapeno or serrano pepper to each jar for extra heat.
• Garlic Lover’s Pickled Beans: Double the amount of garlic cloves for an intense garlic flavor.
• Dilly Beans: Omit the lemon verbena and lime basil, and add fresh dill sprigs and dill seeds to each jar.
• Sweet and Sour Pickled Beans: Add 1/4 cup of brown sugar to the brine for a sweeter flavor profile.
• Use different types of vinegar: Experiment with apple cider vinegar or rice vinegar for a slightly different flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to leave headspace in the jars?
A: Headspace allows for proper vacuum sealing during the canning process. Without it, the jars may not seal correctly, increasing the risk of spoilage.

Q: Can I use regular table salt instead of canning salt?
A: It is not recommended. Canning salt is pure sodium chloride without additives like iodine or anti-caking agents, which can cloud the brine and affect the color and texture of the beans.

Q: How do I know if my jars have sealed properly?
A: After cooling, the lid should be concave (slightly sucked down) and not move when pressed in the center. If the lid pops up and down, the jar is not sealed and should be refrigerated.

Q: Can I reuse canning jars and rings?
A: Yes, you can reuse canning jars and rings if they are in good condition (no chips or rust). However, you must use new lids each time you can to ensure a proper seal.

Q: How long do the pickled beans last?
A: Properly canned and sealed jars of pickled green beans can last for up to one year in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

Final Thoughts

Pickling green beans with lemon verbena and lime basil is a delightful way to preserve the flavors of summer. These crunchy, tangy beans are a welcome addition to any meal and make a thoughtful homemade gift. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor combinations. So gather your ingredients, roll up your sleeves, and get ready to enjoy the taste of summer all year long! I encourage you to share your experiences and variations with others. Happy pickling!