Spicy Pickled Green Beans
Add a zesty crunch to your culinary creations with these Spicy Pickled Green Beans—an irresistible combination of crisp, fresh green beans and bold, tangy flavors. Infused with garlic, dill, mustard seeds, and a fiery kick of red chili flakes, these quick pickles are the perfect balance of heat and acidity. Ideal as a crunchy snack, a vibrant side dish, or a garnish for Bloody Marys, this no-canning-required recipe is ready to transform your pantry staples in just 15 minutes of prep time. Whether you're preserving your garden haul or spicing up your charcuterie board, these refrigerator pickles deliver bold flavor and gourmet flair with every bite. Make-ahead-friendly and easy to customize, these pickled green beans are your new go-to for all things tangy and spicy.
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Recipe Information
Ingredients
- 500 grams Fresh green beans
- 480 milliliters Water
- 480 milliliters White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
- 4 whole Garlic cloves
- 1 teaspoon Dried red chili flakes
- 1 teaspoon Black peppercorns
- 4 sprigs Fresh dill sprigs
- 2 teaspoons Mustard seeds
Instructions
Wash and trim the ends off the green beans, ensuring they are roughly the same length to fit into your jars.
Sterilize 2 pint-sized jars by boiling them in water for 10 minutes or running them through a dishwasher cycle without detergent. Set aside to cool slightly.
In a medium saucepan, combine water, white vinegar, kosher salt, and granulated sugar. Heat the mixture over medium-high heat, stirring occasionally, until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.
Divide the garlic cloves, dried red chili flakes, black peppercorns, fresh dill sprigs, and mustard seeds equally between the two jars.
Pack the trimmed green beans tightly into the jars, standing them upright.
Pour the warm brine over the green beans in each jar, ensuring the beans are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
Tap the jars gently on the counter to remove air bubbles. Wipe the rims of the jars clean, then seal with lids and bands tightened just to fingertip-tightness.
Let the jars cool to room temperature, then store them in the refrigerator for at least 48 hours to allow the flavors to meld.
Serve the spicy pickled green beans chilled as a snack, side, or garnish. They can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 29.9 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1573 mg | 33% | |
*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.
