Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spicy Pickled Green Beans 3.0 (297) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 pints Here's our favorite way to use up an abundance of green beans. Ingredients ¾ 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 Directions 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. Johnny Miller Cook's Notes Pickles can be refrigerated up to 1 month. Print