Spicy Pickled Green Beans

2 pints

Here's our favorite way to use up an abundance of green beans.


  • 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


  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.

    Johnny Miller

Cook's Notes

Pickles can be refrigerated up to 1 month.

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