Best 6 Spicy Pickled Green Beans Recipes
**Spicy Pickled Green Beans: A Delightful Treat for Your Taste Buds**
Indulge in the tantalizing flavors of our Spicy Pickled Green Beans, a culinary masterpiece that combines the tangy zest of vinegar with the vibrant spice of chili peppers. These crisp and crunchy green beans are transformed into a delectable treat that will tantalize your taste buds and leave you craving more. With two variations – Classic and Refrigerator Pickles – this recipe offers options for both immediate enjoyment and long-term preservation. Discover the perfect balance of heat, acidity, and sweetness in every bite of these irresistible pickles.
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 the right beans: Select fresh, tender green beans that are free from blemishes. Avoid beans that are too thick or woody, as they will not pickle well.
- Prepare the beans properly: Wash the beans thoroughly and trim the ends. Cut the beans into 1-inch pieces or leave them whole, depending on your preference.
- Use a flavorful pickling liquid: The pickling liquid is what gives the beans their flavor, so make sure to use a combination of vinegar, water, sugar, and spices that you enjoy. You can also add other ingredients like garlic, onion, or dill to the pickling liquid for extra flavor.
- Pack the beans tightly: When packing the beans into the jars, pack them tightly so that there is no air space. This will help to prevent the beans from floating to the top of the jar and becoming exposed to air, which can cause them to spoil.
- Process the jars properly: Follow the instructions in the recipe carefully for processing the jars. This will ensure that the beans are properly sealed and safe to store.
Conclusion:
Spicy pickled green beans are a delicious and easy-to-make snack or side dish. With a few simple ingredients and a little time, you can enjoy these pickled beans all year long. Serve them as an appetizer, salad topping, or even as a crunchy addition to your favorite sandwich or wrap. And don't forget to experiment with different spices and flavors to create your own unique pickled green bean recipe.
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