Spicy Pickled Beans
Transform your snacking game with these zesty Spicy Pickled Beans—a vibrant, homemade treat packed with bold flavors and a satisfying crunch. Perfectly blanched green beans are infused with the tangy goodness of a vinegar brine, highlighted by aromatic garlic, fresh dill, and a punch of red chili flakes. This quick and easy pickling recipe comes together in just 30 minutes of active time and offers a deliciously spicy twist on classic pickled vegetables. Ideal for serving as a snack, adding to salads, or garnishing cocktails like Bloody Marys, these pickled beans are a versatile and flavorful addition to any table. With a shelf life of up to a month in the fridge, they’re a must-try for pickle lovers and home cooks alike.
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Recipe Information
Ingredients
- 450 grams Green beans, trimmed
- 4 cloves Garlic cloves, smashed
- 4 sprigs Fresh dill sprigs
- 1 teaspoon Red chili flakes
- 1 teaspoon Whole black peppercorns
- 250 milliliters Distilled white vinegar
- 250 milliliters Water
- 1 tablespoon Granulated sugar
- 1 tablespoon Kosher salt
- 1 leaf Bay leaf
Instructions
Clean and trim the green beans, ensuring they are roughly the same length for even pickling. Set aside.
Sterilize a glass jar (about 1-liter capacity) by washing it with hot soapy water, rinsing well, and pouring boiling water over it. Let it air-dry completely.
In the bottom of the sterilized jar, place the smashed garlic cloves, fresh dill sprigs, red chili flakes, black peppercorns, and the bay leaf.
Pack the trimmed green beans into the jar vertically, ensuring they are tightly packed but not crushed.
In a medium saucepan, combine the vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
Pour the hot brine into the jar, completely submerging the beans. Leave about 1 centimeter of headspace at the top of the jar.
Tap the jar gently on the counter to release any trapped air bubbles. If necessary, add more brine to ensure the beans are fully covered.
Seal the jar with its lid and allow it to cool to room temperature before transferring to the refrigerator.
Let the beans pickle for at least 48 hours before tasting. For the best flavor, allow them to sit for 5-7 days.
Serve cold as a snack, in a salad, or as a garnish for cocktails like Bloody Marys. Store in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1094 mg | 23% | |
*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.
