Spicy Pickled Green Beans Recipe
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Jump to RecipeSpicy 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.
Want more green bean recipe ideas? Try our old fashioned four bean salad, slow cooker green bean casserole, and our creamy bean and pasta salad recipe!
Our garden is bursting this year, and we have gotten more green beans than we know what to do with! I love throwing fresh beans in a soup or stew (like our vegan beef stew recipe), tossing them in a stir fry, or just eating them straight off the plant as I harvest.
We love making some spicy pickled green beans as a fun way to preserve the beans, and also add a little flavor and spice! These are great refrigerator beans which you can enjoy as a snack or in a Bloody Mary or Bloody Caesar cocktail, yum!
Why This Recipe Works
- The beans are bright, crisp, and tart!
- It’s quick – the pickled beans take just 15 to make.
- Keeps beans lasting longer by preserving them in the refrigerator!
- Great to eat on their own, or add to a cocktail.
- A perfect way to use extra garden beans.
Why Pickle Green Beans
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 Canadian family for introducing me to these beans.
Note: This is a quick refrigerator pickle recipe, and not suitable for long-term storage or canning! It will last just 2 weeks in the refrigerator, so plan to enjoy these pickled beans quick!
Ingredients You’ll Need
- 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.
- Fresh Dill
- 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 water glasses!
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- Instead of dried chili peppes, you can use 1/2 teaspoon of dried red pepper flakes, or even fresh peppers if desired. Add more pepper for a spicier pickle!
- I added dill for a tasty dilly bean flavor, but you can skip or omit if you don’t like the flavor of dill. These beans are delicious without it too.
How To Make These Spicy Beans
Step 1: In a pot, heat the vinegar, water, and salt and bring to a boil.
Step 2: Add in the garlic and mustard seeds, and remove from heat. Allow brine mixture to cool.
Step 3: Wash and clean the green beans. Trim ends off. Add the beans to wide-mouth mason jars.
Step 4: Add fresh dill and the dried chili peppers to the jar with the green beans.
Step 5: Divide green beans into each jar, and fill remainder of the space with vinegar liquid.
Step 6: Allow the jars to cool at room temperature before placing in the fridge. These beans should keep for up to 2 weeks.
Recipe FAQs
Pickled beans are tangy, salty, and briney. This recipe is similar to a traditional cucumber pickle since it uses white vinegar, mustard seeds, and dill – but the chilli peppers give it an added kick!
This recipe will last for up to 2 weeks in the refrigerator. It’s a fresh pickle recipe and not suitable for long-term dry storage or traditional canning.
I would consider these to be “medium spicy” to my taste, using 2 dried chili peppers per jar. You can try the recipe below, and add more or less peppers to taste.
Pro Tips
- When trimming the green beans, make them roughly the same and height. That way, each bean will fit in the jar and can be fully submerged when you fill the jars with pickling liquid.
- For sweeter pickled beans, you can add 1/2 of white sugar for a little extra flavor.
- Make sure to allow the jars to cool on the countertop before refrigerating.
More Summer Produce Recipe Ideas
- Sour Cream Cucumber Salad
- Garlic Scape Hot Sauce
- California Spaghetti Salad
- Caprese Spinach Salad
- The Best Pail Pickles
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Refrigerator Spicy Pickled Green Beans Recipe
Equipment
- 2 Quart Sized Mason Jar, or container
Ingredients
- 2 lb green beans washed and trimmed
- 2.5 cups white vinegar
- 2 cups water
- 1 tablespoon Sea Salt
- 4 cloves garlic whole
- 1 tablespoon mustard seeds
- 4 dried chili peppers
- 1/4 cup fresh dill optional
Instructions
- In a pot, heat the vinegar, water, and salt and bring to a boil.
- Add in the garlic and mustard seeds, and remove from heat. Allow brine mixture to cool.
- Wash and clean the green beans. Trim ends off. Add the beans to wide-mouth mason jars. Pack the beans in tightly to the jars.
- Add the dried chili peppers and fresh dill (if using) to the jar with the green beans.
- Stir brine, and fill remainder of the jars with vinegar liquid. Make sure to submerge the beans completely.
- Allow the jars to cool at room temperature before placing in the fridge. These beans should keep for up to 2 weeks.
Notes
How Long Do These Pickled Beans Last?
This is a quick refrigerator pickle recipe, and not suitable for long-term storage or canning! It will last just 2 weeks in the refrigerator, so plan to enjoy these pickled beans quick! 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 an official canning cookbook.Substitutions and Variations
- Instead of dried chili peppes, you can use 1/2 teaspoon of dried red pepper flakes, or even fresh peppers if desired. Add more pepper for a spicier pickle!
- I added dill for a tasty dilly bean flavor, but you can skip or omit if you don’t like the flavor of dill. These beans are delicious without it too.
Nutrition
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Good eating and fun to put together
I don’t grow green beans BUT they are bountiful now in the grocery stores and fresh. So this recipe was fantastic
This wonderful recipe is on my next to do list sounds delish