Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.

In addition to the familiar cucumber pickles, you can also use this recipe to pickle sturdy vegetables including green beans, zucchini, carrots, celery, onions, beets, and even some greens ...

These are fresh pickles so best eaten within a week or so. This brine also pickles radishes, fennel, green beans, red cabbage, kohlrabi and young turnips.

Pickles are maybe the world’s most perfect food. Fermented cucumbers (and tomatoes, green beans, beets, peppers, the limit ...

Steam the green beans, then place in a large bowl to cool ... Place salad in a shallow serving bowl and top with the pickled red onion and almonds.

In a medium saucepan, add chicken broth, green beans and celery salt. Cover and bring to a boil over high. Simmer, still covered and stirring occasionally, until the beans are very tender.