Spicy pickled green beans are the perfect recipe for your garden green bean bounty. Bright and crunchy, these beans are great as a snack… or the perfect addition to your Bloody Mary or Caesar cocktail!
Our garden is poppin’ this year, and we have gotten more green beans than I know what to do with! I love throwing fresh beans in a soup or stew, tossing them in a stir fry, or just eating them straight off the plant as I harvest. I decided to make some spicy pickled green beans this year as a fun way to preserve the beans, and also add a little flavor and spice!
These Spicy Pickled Green Beans Are:
- Crisp
- Bright
- Tart
- Crunchy
- Loaded with flavor
- Vegan, Gluten Free
- Great to eat on their own, or add to a cocktail
- A perfect way to use extra garden beans
Apparently spicy pickled beans are a big thing in Canada – I never knew until Brett’s family made me a Bloody Caesar for the first time (like a Bloody Mary, but with clamato) and added in a few pickled beans. I’ve always been used to a stalk of celery in my Bloody Mary, but having that bite of pickled bean pretty much blew my mind. It was the perfect cocktail addition, crunchy and acidic. So thank you, my wonderful Canadain fam!
What’s In These Pickled Beans?
- Green Beans, the fresher the better! Get ’em straight from the garden for the best crunch and flavor.
- White Vinegar: gives the beans a crisp and bright flavor! You can use a fancy vinegar if you want, but I find this white vinegar makes for the perfect pickled bean.
- Water
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Dried Chili Peppers: I really liked these dried arbol chilis, so I added a few to each jar. They had the perfect amount of spice in the pickle!
- Mustard Seed:the perfect touch to add to the pickle brine. I keep this small bag of mustard seeds in my pantry for anything I pickle – they add a really nice flavor.
- Wide Mouth Mason Jars: I love using wide mouth pickling jars… especially as they are perfect to grab a big forkfull of beans. We have a whole cupbard of these jars which make great food storage containers, meal prep soup cups, and even XXL cocktail glasses!
How To Steralize Jars
First things first, to make beans last you need to steralize the jars first. You can follow these instructions online. You can do it in a canner, on the stove top in boiling water, or even in some Instant Pots!
How Do I Make These Spicy Pickled Beans?
1. In a pot, heat the vinegar, water, and salt and bring to a boil.
2. Sterilize jars and lids, I used quart-sized canning jars (this recipe makes 2 quarts)
3. To each jar, add 2 cloves garlic, 2 dried chili peppers, and 1/2 tablespoon mustard seed.
4. Divide green beans into each jar, and fill remainder of the space with vinegar liquid. Seal with lids and bands.
5. Allow the jars to cool at room temperature before placing in the fridge to cool. These beans should keep for up to 2 weeks, so make sure to eat them before then.
This recipe is NOT meant as a long-term canning or preserving recipe, just a quick way to eat some green beans within 2 weeks. For long term canning and food storage recipes, I’d recommend consulting this Ball Jar Canning Cookbook!
Other Summer Garden Produce Recipes We Love
Creamy Vegan Summer Vegetable Stew Recipe (GF)
Cold Asian Noodle Salad (Vegan, Gluten Free, Dairy Free)
French Lentil Salad with Cider Vinaigrette (Vegan, Gluten Free)
Vegan Chopped Chickpea Salad (Gluten Free, Vegan, Dairy Free)
Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)
Get the Same Ingredients I Use For My Spicy Refrigerator Pickled Green Beans Recipe:
As always, if you make these spicy pickled green beans be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Refrigerator Spicy Pickled Green Beans Recipe (Vegan, Gluten Free)
Spicy pickled green beans is the best recipe for your garden green bean bounty. Bright and crunchy, these beans are great as a snack... or the perfect addition to your Bloody Mary or Caesar cocktail!
Ingredients
- 2 lb green beans washed and trimmed
- 2.5 cups white vinegar
- 2 cups water
- 4 cloves garlic whole
- 4 dried chili peppers
- 3 tablespoons salt
- 1 tablespoon mustard seed
Instructions
- In a pot, heat the vinegar, water, and salt and bring to a boil.
- Sterilize jars and lids, I used quart-sized canning jars (this recipe makes 2 quarts)
- To each jar, add 2 cloves garlic, 2 dried chili peppers, and 1/2 tablespoon mustard seed.
- Divide green beans into each jar, and fill remainder of the space with vinegar liquid. Seal with lids and bands. After an hour, make sure the jars have a proper seal and don't pop back up when you press down on the lids.
- Allow the jars to cool at room temperature before placing in the fridge to cool. These beans should keep for up to 2 weeks, so make sure to eat them before then.
Notes
This recipe is NOT meant as a long-term canning or preserving recipe, just a quick way to eat some green beans within 2 weeks. For long term canning and food storage recipes, I'd recommend consulting this Ball Jar Canning Cookbook!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
This wonderful recipe is on my next to do list sounds delish