Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spicy Pickled Green Beans 3.0 (297) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print