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Fresh Spicy Pickled Green Beans Recipe

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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!

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.

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Our garden is bursting 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 are great refrigerator beans which you can enjoy as a snack or in a Bloody Mary or Bloody Caesar cocktail, yum!

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
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Pickled Beans of the North

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.
 
 
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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!
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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!
 
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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

Kelly Jensen
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!
5 from 8 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dishes
Cuisine American, Canadian
Servings 2 quarts
Calories 238 kcal

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

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!

Nutrition

Calories: 238kcalCarbohydrates: 36gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10513mgPotassium: 1049mgFiber: 13gSugar: 16gVitamin A: 3397IUVitamin C: 58mgCalcium: 226mgIron: 6mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Appetizers, Canadian, Dairy Free, Gluten Free, Make Ahead, Side Dishes, Snacks, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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