Best 6 Spicy Pickled Green Beans Recipes
Spicy pickled green beans are a delightful and flavorful treat that adds a tangy kick to any meal. This classic side dish or snack is a popular choice for its zesty and slightly spicy taste. With a few simple ingredients and a bit of patience, you can easily create your own batch of spicy pickled green beans that will surely impress your family and friends. Whether you prefer them as a standalone snack or as a complement to your favorite dishes, this vibrant and flavorful recipe is sure to become a staple in your kitchen.
Here are our top 6 tried and tested recipes!
SPICY PICKLED GREEN BEANS
A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.-Jill Darin, Geneseo, Illinois
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SPICY PICKLED GREEN BEANS
Here's our favorite way to use up an abundance of green beans.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 pints
Number Of Ingredients 7
Steps:
- Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.
SPICY PICKLED GREEN AND WAX BEANS
Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 quarts
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).
SPICY PICKLED GREEN AND WAX BEANS
Steps:
- Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
- Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).
SPICY PICKLED GREEN BEANS
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!
Provided by Tess Geer
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- 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.
SPICY PICKLED GREEN BEANS
These come out very crisp with a wonderful dill flavor and the hot pepper gives them a spicy kick. They are much better than store bought and the recipes that call for cooking the beans first.
Provided by Donna Graffagnino
Categories Other Snacks
Time 30m
Number Of Ingredients 9
Steps:
- 1. Sterilize 6 pint jars and lids on baking sheet in oven at 250* F for 20 minutes. Reduce heat to 225* F until all jars are used.
- 2. Start a canning pot with water and bring to a boil.
- 3. Take 1 green bean and measure it inside of the jar - cut it 1/4 inch from the top of the jar. Using that bean as a guide, line up a bunch of green beans with that one and cut them all the same length. Repeat with all of the green beans. Save cut ends as snaps for cooking in beans & peas, or freeze to use in vegetable stock or soups & stews.
- 4. In a large saucepan, stir together the vinegar, water, garlic cloves, and salt; bring to a rolling boil over high heat.
- 5. In each jar, place 1 sprig of dill or 1 tsp. dill seed and 1 cayenne pepper that has been stabbed with a knife, or 1/4 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their cut ends.
- 6. Remove brine from the heat, discard garlic and ladle the brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings.
- 7. Place jars in a hot water bath so they are covered by 1 inch of water. Simmer but DO NOT BOIL for 10 minutes to process. Cool to room temperature.
- 8. Refrigerate any jars that do not seal properly. Let green beans cure for 2 to 3 weeks before eating. Enjoy!
Tips:
- Choose fresh, young green beans for the best flavor and texture.
- Trim the beans by removing the ends.
- Use a sharp knife to slice the beans into 1-inch pieces.
- Bring a large pot of water to a boil and add the beans. Cook for 3-4 minutes, or until the beans are bright green and tender.
- Drain the beans in a colander and rinse with cold water to stop the cooking process.
- In a large bowl, combine the beans, vinegar, sugar, salt, chili flakes, mustard seeds, and celery seeds. Stir to coat the beans evenly.
- Transfer the beans to a clean jar or container. Cover tightly and refrigerate for at least 24 hours before serving.
Conclusion:
Spicy pickled green beans are a delicious and easy-to-make side dish that can be enjoyed all year round. They are perfect for picnics, potlucks, and barbecues. With their bright green color and spicy flavor, they are sure to be a hit at any gathering.
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