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Spicy Pickled Green Beans

  • Yield: Makes 2 pints
Spicy Pickled Green Beans

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 Note

Pickles can be refrigerated, up to 1 month.


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