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spicy pickled green beans

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

These come out very crisp with a wonderful dill flavor and the hot pepper gives them a spicy kick. They are much better than store bought and the recipes that call for cooking the beans first.

►
yield serving(s)
prep time 20 Min
cook time 10 Min
method Canning/Preserving

Ingredients For spicy pickled green beans

  • BRINE INGREDIENTS:
  • 2 1/2 c
    distilled white vinegar
  • 2 c
    water
  • 1/4 c
    pickling salt
  • 1
    whole head of fresh garlic, peeled
  • JAR INGREDIENTS:
  • 2 1/2 lb
    fresh straight green beans
  • 1
    sprig of fresh dill or 1 tsp dill seed
  • 1
    cayenne pepper or 1/4 tsp red pepper flakes

How To Make spicy pickled green beans

  • 1
    Sterilize 6 pint jars and lids on baking sheet in oven at 250* F for 20 minutes. Reduce heat to 225* F until all jars are used.
  • 2
    Start a canning pot with water and bring to a boil.
  • 3
    Take 1 green bean and measure it inside of the jar - cut it 1/4 inch from the top of the jar. Using that bean as a guide, line up a bunch of green beans with that one and cut them all the same length. Repeat with all of the green beans. Save cut ends as snaps for cooking in beans & peas, or freeze to use in vegetable stock or soups & stews.
  • 4
    In a large saucepan, stir together the vinegar, water, garlic cloves, and salt; bring to a rolling boil over high heat.
  • 5
    In each jar, place 1 sprig of dill or 1 tsp. dill seed and 1 cayenne pepper that has been stabbed with a knife, or 1/4 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their cut ends.
  • 6
    Remove brine from the heat, discard garlic and ladle the brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings.
  • 7
    Place jars in a hot water bath so they are covered by 1 inch of water. Simmer but DO NOT BOIL for 10 minutes to process. Cool to room temperature.
  • 8
    Refrigerate any jars that do not seal properly. Let green beans cure for 2 to 3 weeks before eating. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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