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spicy pickled green beans

(1 rating)
dmsgrl avatar
Recipe by
Tess Geer
@dmsgrl
Westerville, OH

This version of pickled green beans is on the spicy side, but you can tone it down or remove the chili altogether if you prefer. Dill can also be added or not. These are not only a tasty, healthy snack, they also make the PERFECT garnish for a Bloody Mary!

(1 rating)
yield serving(s)
method Canning/Preserving

Ingredients For spicy pickled green beans

  • 2 1/2 lb
    fresh green beans
  • 2 1/2 c
    white vinegar
  • 2 c
    water
  • 4 Tbsp
    kosher or pickling salt
  • 6
    dried arbol chilis*
  • 2 tsp
    peppercorns, tricolored
  • 6
    pickle crisp or grape leaves
  • 6 sprig
    fresh dill, optional
  • 2
    lemons, sliced

How To Make spicy pickled green beans

  • 1
    Trim green beans to 1/4 inch shorter than your jars. Blanche in boiling water for two minutes and immediately remove to ice water. Drain and set aside.
  • 2
    In a large saucepan, combine vinegar, water and salt and bring to a rolling boil over high heat.
  • 3
    In each hot, sterile jar, place 1 chili, sprig of dill if using and 1/8 teaspoon more or less of peppercorns. Tightly pack green beans into the jars so they are standing on their ends. Sprinkle with pickle crisp or place a grape leave in the jar. Place a lemon slice on top of each jar.
  • 4
    Fill each jar to within 1/4 inch of the tops with boiling brine. Seal jars with lids and rings. Process in a hot water bath with jars covered by a minimum of one inch of water for 10 minutes to process. Remove and place on a dish towel away from direct sunlight. After 24 hours, test jars for a seal. Refrigerate any jars that do not seal properly. Store jars in a cool, dark place for 2 to 3 weeks before eating.
  • 5
    *Chili peppers can be substituted with red pepper flakes to taste if desired.
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