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



Ingredient Checklist


Instructions Checklist
  • 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).

Reviews (1)

9 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I first tasted, Sour Beans, my Mother-In-Love made. Home grown green and wax (yellow) beans, thin red onion with a cooked dressing. YUM!! This recipe is,very close to yum! In summer I make a large batch. AS I eat my way through, I may add cucumber one day, tomatoes with thick flesh and parsley near the end, etc.... I usually snack on this between meals, so refreshing!!!raf