Spicy Pickled Green Beans

Spicy Pickled Green Beans

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Try this Spicy Pickled Green Beans recipe, or contribute your own.


3 lb Young green beans; (up to 4 lb)
4 Red chiles; Long; thin (fresh or dried)
4 large cloves Garlic
1 tablespoon Peppercorns; (white; black, green)
1/4 cup Loosely-packed fresh dill; (or 4 tablespoons dried dill)
2 1/2 cups Water
2 1/2 cups White wine vinegar
1/4 cup Salt

Original recipe makes 4 Servings



Trim and remove string from the beans. Rinse well and set aside. Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves preferably around outside so they can be seen (both for decorative reasons and also to alert that they are spicy). Divide peppercorns and dill among jars. Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space. Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions. Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store for at least one month before using to allow flavors to develop. This recipe yields 4 pints.


Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-23-1996 Recipe by: John Ash

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Spicy pickled green beans

Calories Per Serving: 183 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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We added jalapenos peppers and chille peppers to the recipe and the green beans were a little salty but awesome!!!! Loved them my husband and 20 month old loves them too
rubyann1760 1y ago

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