Spicy Pickled Green and Wax Beans

2 quarts

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


  • Coarse salt

  • 1 pound green beans, trimmed

  • 1 pound yellow wax beans, trimmed

  • 3 cups distilled white vinegar

  • 3 garlic cloves

  • ¼ teaspoon cayenne pepper


  1. 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.

  2. 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).

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