Pickling Beans and Cucumbers Grown in August
A glut of beans and cucumbers is one of the joys—and challenges—of a productive August garden. Quick pickling is a simple, tasty, and long-lasting way to preserve your excess harvest for tangy snacks, winter salads, or gifts. Here’s how to turn your August veg into crunchy refrigerator pickles or shelf-stable jars to enjoy for months.
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Why Pickle in August?
- Saves surplus: Use up bumper crops before they spoil.
- Adds zing: Homemade pickles liven up sandwiches, platters, and salads.
- Quick and easy: Most recipes take just minutes to prepare.
Quick Refrigerator Pickles
Best for: French, runner, and pole beans; small or sliced cucumbers.
Ingredients:
- 2–4 cups beans or cucumber slices
- 2 cups water
- 1 cup distilled white vinegar (or cider vinegar)
- 1–2 tablespoons salt
- 1 tablespoon sugar (optional)
- Fresh dill, garlic cloves, mustard seeds, chili flakes, peppercorns to taste
How To Make:
- Wash and trim beans, or slice cucumbers into rounds or spears.
- Fill clean jars with veg, packing in herbs and spices.
- Bring water, vinegar, salt, and sugar to a boil, stirring to dissolve.
- Pour hot brine over veg, covering completely.
- Cool, cap tightly, and refrigerate.
- Flavors develop after 1–2 days—keeps for several weeks in the fridge.
Traditional Water-Bath Canning for Long-Term Storage
Ingredients:
Same as above, plus extra jars and proper canning lids.
How To Make:
- Follow steps 1–4 above.
- Remove air bubbles, wipe rims, seal with canning lids.
- Process jars in boiling water for 10–15 minutes (time varies by altitude and jar size).
- Remove, cool, and store in a cool, dark place—pickles keep up to a year.
Tips for Pickling Success
- Use just-picked produce for the crunchiest pickles.
- Try adding slices of fresh onion, small carrots, or hot peppers for variety.
- Adjust salt and seasoning to your taste; experiment with spices.
- Always use clean jars and fresh brine.
- If you’re new to canning, consult a reputable guide for safety tips.
Quick Pickling Ideas
- Pickled green beans: Classic for Bloody Mary garnish or as a snack.
- Bread-and-butter cucumbers: Slice thin and add extra sugar for sweet-sour flavor.
- Dill pickles: Add lots of fresh dill, garlic, and mustard seed.
Homemade pickles give your August harvest a whole new life—adding crunch and flavor to meals well beyond the growing season.