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: while I’m all for fancy vinegars normally, I’d advise using straight white vinegar to keep these beans safe in long-term storage.
- Water
- Garlic Cloves
- Salt
- Dried Chili Peppers
- Mustard Seed
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. After an hour, make sure the jars have a proper seal and don’t pop back up when you press down on the lids.
5. Allow the jars to cool at room temperature before placing in the fridge to cool
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)
As always, if you make these spicy pickled green beans be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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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.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!
This wonderful recipe is on my next to do list sounds delish