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Jump to Recipe PrintSpicy 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!
These easy refrigerator pickled beans are a wonderful treat you can make with fresh or homegrown garden beans. They last up to 2 weeks in the refrigerator, and stay wonderfully crunchy and fresh.
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
Pickled Beans of the North
What’s In These Pickled Beans?
See the recipe card below for full ingredient amounts and recipe instructions!
- 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
- Fresh garlic cloves
- Pink Himalayan Sea Salt
- 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 forkful of beans. We have a whole cupboard of these jars which make great food storage containers, meal prep soup cups, and even XXL cocktail glasses!
How Do I Make These Spicy Pickled Beans?
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)
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Refrigerator Spicy Pickled Green Beans Recipe
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 Sea Salt
- 1 tablespoon mustard seeds
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
Nutrition
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This wonderful recipe is on my next to do list sounds delish