New This Month

Spicy Pickled Green Beans


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

  • Yield: Makes 2 pints

Photography: Johnny Miller

Source: Everyday Food, September 2012


  • 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


  1. 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.

Cook's Notes

Pickles can be refrigerated up to 1 month.

Reviews Add a comment

  • odellb5501157
    21 MAY, 2017
    I would love to make these but I can't seem to find the reviews​..I like to always read them first