Ginger and Chile Pickled Green Beans
Transform your snacking or side-dish game with these zesty Ginger and Chile Pickled Green Beans! This quick pickle recipe combines crisp, vibrant green beans with bold flavors of fresh ginger, spicy red chiles, aromatic garlic, and tangy vinegar for a fiery yet balanced bite. Perfectly spiced with black peppercorns and an optional touch of dill, these pickles are as visually striking as they are delicious. The simple brine, made with white vinegar, sugar, and salt, comes together in minutes, making this an easy recipe for pickling enthusiasts and beginners alike. Whether enjoyed on their own, as a garnish for cocktails like Bloody Marys, or as a crunchy addition to charcuterie boards, these pickled green beans are irresistibly flavorful and ready to elevate any meal. Keep a jar in the fridge for up to two weeks, but be warned—they won’t last that long!
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Recipe Information
Ingredients
- 500 grams green beans
- 30 grams fresh ginger
- 3 cloves garlic
- 2 whole red chiles (such as Thai chiles or Fresno)
- 250 milliliters white vinegar
- 250 milliliters water
- 50 grams granulated sugar
- 15 grams kosher salt
- 1 teaspoon black peppercorns
- 2 sprigs dill (optional)
Instructions
Wash and trim the ends off the green beans. Cut them to fit into the jars if needed.
Peel and thinly slice the fresh ginger. Peel and lightly crush the garlic cloves. Slice the red chiles into thin rounds.
Sterilize a 1-liter jar or two 500-milliliter jars by washing them with hot, soapy water and rinsing well. Place the jars in a warm oven set to 120°C (250°F) for 10 minutes to dry.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring, until the sugar and salt dissolve completely. Remove from heat and let the brine cool slightly.
Divide the ginger slices, garlic cloves, chile slices, black peppercorns, and dill (if using) between the sterilized jars.
Pack the green beans tightly into the jars, ensuring they stand upright and fit below the rim.
Pour the warm brine over the green beans, filling the jars to cover the beans completely. Leave about 1 centimeter of headspace at the top of the jar.
Tap the jars gently on the counter to remove any air bubbles. Seal the jars tightly with their lids.
Let the jars cool to room temperature, then refrigerate. Allow the green beans to pickle for at least 24 hours before serving for the best flavor. They will keep in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 68.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1637 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
