Spicy Pickled Beans Recipes

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SPICY PICKLED GREEN BEANS

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



Spicy Pickled Green Beans image

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.

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

SPICY PICKLED OKRA AND GREEN BEANS

Provided by Valerie Bertinelli

Categories     side-dish

Time 6h45m

Yield 1 quart

Number Of Ingredients 11



Spicy Pickled Okra and Green Beans image

Steps:

  • Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
  • Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
  • Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

Kosher salt
6 ounces trimmed green beans
7 ounces okra
1 sprig dill
1 clove garlic, smashed
1 teaspoon coriander seeds
1 1/4 cups distilled white vinegar
1 tablespoon sugar
1 teaspoon red pepper flakes
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika

SPICY PICKLED GREEN BEANS

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



Spicy Pickled Green Beans image

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.

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

SWEET AND HOT QUICK PICKLED GREEN BEANS

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time P1DT15m

Yield 3 pints

Number Of Ingredients 7



Sweet and Hot Quick Pickled Green Beans image

Steps:

  • Place the beans in a heatproof container.
  • In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
  • Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

1 pound green beans, trimmed
2 cups white vinegar
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper
2 cloves garlic

CRISP PICKLED GREEN BEANS

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



Crisp Pickled Green Beans image

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

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

SPICY PICKLED BEANS

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



Spicy Pickled Beans image

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

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

SPICY PICKLED GREEN BEANS

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



Spicy Pickled Green Beans image

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

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

SPICY PICKLED GREEN AND WAX BEANS

Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 quarts

Number Of Ingredients 6



Spicy Pickled Green and Wax Beans image

Steps:

  • Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
  • Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper

JALAPENO PICKLED BEANS

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



Jalapeno Pickled Beans image

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.

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

SPICY PICKLED GREEN AND WAX BEANS

Categories     Bean     Brine     Simmer     Boil

Yield makes 2 quarts

Number Of Ingredients 6



Spicy Pickled Green and Wax Beans image

Steps:

  • Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
  • Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).

Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper

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