Spicy Pickled Green Beans (RAW)


So yesterday I picked [what I think was] the last batch of green beans from my veggie garden. I ended up with just enough beans to fill a little mason jar. So naturally, I decided to make some pickles!

Spicy pickled beans are absolutely irresistible. When I worked as a bartender back home in the Pontiac, customers would often order a Caesar solely for the spicy beans that came with it.

My recipe made just enough to fill a small mason jar, but if you want to make a bigger batch just double it.

Spicy-Pickled Beans

  • Fresh green beans (enough to fill jar)
  • 2 garlic cloves
  • 1/2 cup apple cider vinegar
  • 1/2 tsp whole peppercorns
  • 1 heaping tsp sea salt
  • 2 sprigs fresh dill
  • 2 sprigs fresh thyme
  • 1/2 tsp chili flakes (Didn’t have any for my batch, please do add some to yours)
  • 1 bay leaf
  • 1 tsp sriracha sauce
  • Filtered water

Fill your jar with beans, add dill, bay leaf and garlic. In a cup, mix together the vinegar, sriracha, herbs and spices. Pour into the jar, and fill the rest with water. Seal the jar (make sure that it has a plastic rim), and shake it. Let pickle in the fridge for a about a week for crispy delicious beans.

Should keep for about 1 to 2 months in the fridge.



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