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–+ servings
Two jars and a serving bowl of Full GAPS pickled string beans

Easy Pickled String Beans (Full GAPS Quick Pickle)

A sugar-free Full GAPS refrigerator quick pickle made with tender-crisp string beans, vinegar, dill, garlic and mineral salt.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 2 cups
Course: Condiment, Side Dish
Cuisine: American, British-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups string beans trimmed and cut into 2-inch lengths
  • 1 1/2 cups filtered water
  • 1 cup additive-free apple cider vinegar or distilled white vinegar
  • 2 teaspoons natural mineral salt
  • 1 teaspoon dried dill or use fresh dill sprigs
  • 2 cloves fresh garlic crushed

Equipment

  • Le Creuset Signature stainless steel saucepan with lid
  • Two 16-ounce glass mason jars with lids
  • Knife and cutting board
  • Stainless spoon or ladle
  • Optional glass or ceramic pickling weights

Method
 

  1. Combine the measured filtered water, vinegar, mineral salt, dill and crushed garlic in the lidded stainless saucepan. Bring to a boil, stirring briefly until the salt dissolves.
  2. Add the measured cut beans, stir and cover. Adjust the heat to maintain a simmer. Simmer for 6 minutes, until fresh smaller beans are tender with some crispness; continue longer only for larger beans or a softer result.
    Cut string beans simmering in dill garlic vinegar brine in a Le Creuset stainless saucepan
  3. Transfer the beans and brine to the clean glass jars. Press the bean pieces mostly below the liquid, using optional glass or ceramic weights only if helpful.
  4. Leave the jars uncovered until the contents reach room temperature. Add the clean lids, refrigerate for 24 to 48 hours, and keep refrigerated.
    Two open jars of pickled string beans cooling before their lids are added

Notes

Full GAPS: Use additive-free apple cider vinegar or distilled white vinegar. This is a Full GAPS refrigerated vinegar quick pickle with no sugar or sweetener.
Storage: Keep covered and refrigerated. The beans keep for at least 3 weeks. This is not a shelf-stable canning recipe.
Scaling: The 2× control doubles the measured formula to about 4 cups. Use a saucepan and jars with enough safe capacity.

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