Spicy Pickled Beans Recipes

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SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

Here's our favorite way to use up an abundance of green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 pints

Number Of Ingredients 7

3/4 pound trimmed green beans
4 thinly sliced cloves garlic
2 cups white vinegar
2 tablespoons coarse salt
1 tablespoon black peppercorns
2 teaspoons sugar
2 dried red chiles

Steps:

  • Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.

SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

A co-worker brought these pickled beans into work one day...I was hooked after one bite! And I was thrilled when a jar of my beans won first place at the local county fair.-Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Time 30m

Yield 4 pints.

Number Of Ingredients 7

1-3/4 pounds fresh green beans, trimmed
1 teaspoon cayenne pepper
4 garlic cloves, peeled
4 teaspoons dill seed or 4 fresh dill heads
2-1/2 cups water
2-1/2 cups white vinegar
1/4 cup canning salt

Steps:

  • Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CRISP PICKLED GREEN BEANS



Crisp Pickled Green Beans image

This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.

Provided by Jani Whitsett

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 48

Number Of Ingredients 7

2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes

Steps:

  • Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
  • In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
  • Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g

SPICY PICKLED BEANS



Spicy Pickled Beans image

I made these for our local state fair and won a blue ribbon. These go great with Bloody Mary's. I hope you enjoy!

Provided by NJdudette

Categories     Vegetable

Time 50m

Yield 2 Pints, 16 serving(s)

Number Of Ingredients 15

2 quarts water
1 tablespoon salt
1/2 lb green beans, trimmed
1/2 lb wax bean, trimmed
1 1/4 cups red wine vinegar (5% acidity)
1/2 cup sugar
1/2 cup cider vinegar
1/2 cup vodka
2 tablespoons mustard seeds
1 tablespoon black peppercorns
2 teaspoons fennel seeds
1 -2 teaspoon crushed red pepper flakes
4 garlic cloves
4 fresh dill sprigs
2 bay leaves

Steps:

  • Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and place in a large bowl filled with ice water.
  • Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar disolves.
  • Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal. Process for 15 minute in a boiling water bath.

Nutrition Facts : Calories 59.4, Fat 0.5, Sodium 441, Carbohydrate 9.3, Fiber 1.3, Sugar 6.6, Protein 1

SPICY PICKLED GREEN BEANS



Spicy Pickled Green Beans image

These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.

Provided by Marisa McClellan

Time 45m

Yield 24

Number Of Ingredients 8

2 cups apple cider vinegar
2 cups water
2 tablespoons pickling salt
6 cloves garlic, crushed
3 teaspoons dill seed
1 ½ teaspoons crushed red pepper
¾ teaspoon cayenne pepper
2 pounds fresh green beans, trimmed

Steps:

  • Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
  • Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
  • Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  • Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 585.5 mg, Sugar 0.6 g

JALAPENO PICKLED BEANS



Jalapeno Pickled Beans image

Make and share this Jalapeno Pickled Beans recipe from Food.com.

Provided by Dinocu

Categories     Lunch/Snacks

Time 1h

Yield 5 Pints, 16 serving(s)

Number Of Ingredients 7

4 lbs fresh green beans
3 cups pickling vinegar
3 cups water
1/2 cup pickling salt
12 sprigs fresh dill
10 garlic cloves
10 jalapeno peppers

Steps:

  • Brine Solution - Bring water, vinegar and salt to a boil.
  • Adjust the amount of remaining ingredients according to amount of beans you have on hand.
  • Place 1 to 2 cloves of garlic, 1 jalapeño pepper cut in half(leave a few seeds in) and 2 to 3 sprigs of dill in to large pint jars.
  • Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top.
  • Pour brine solution in to jars leaving 1/4 inch of space at the top. Remove air bubbles by stirring with a butter knife.
  • Wipe rim clean with a cloth and seal. Tighten rings finger tight.
  • Ive never processed my jars and have never had any problems with them sealing. Feel free to process if you like.
  • Store beans in a cool place for a minimum of two weeks before eating.

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