Spicy Pickled Green Beans

Tess Geer


This version of pickled green beans is on the spicy side, but you can tone it down or remove the chili altogether if you prefer. Dill can also be added or not. These are not only a tasty, healthy snack, they also make the PERFECT garnish for a Bloody Mary!

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six 1/2 pint jars




2 1/2 lb
fresh green beans
2 1/2 c
white vinegar
2 c
4 Tbsp
kosher or pickling salt
dried arbol chilis*
2 tsp
peppercorns, tricolored
pickle crisp or grape leaves
6 sprig(s)
fresh dill, optional
lemons, sliced

Directions Step-By-Step

Trim green beans to 1/4 inch shorter than your jars. Blanche in boiling water for two minutes and immediately remove to ice water. Drain and set aside.
In a large saucepan, combine vinegar, water and salt and bring to a rolling boil over high heat.
In each hot, sterile jar, place 1 chili, sprig of dill if using and 1/8 teaspoon more or less of peppercorns. Tightly pack green beans into the jars so they are standing on their ends. Sprinkle with pickle crisp or place a grape leave in the jar. Place a lemon slice on top of each jar.
Fill each jar to within 1/4 inch of the tops with boiling brine. Seal jars with lids and rings. Process in a hot water bath with jars covered by a minimum of one inch of water for 10 minutes to process. Remove and place on a dish towel away from direct sunlight. After 24 hours, test jars for a seal. Refrigerate any jars that do not seal properly. Store jars in a cool, dark place for 2 to 3 weeks before eating.
*Chili peppers can be substituted with red pepper flakes to taste if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy