Recipe developed for Planted Garden Co. kitchen gardens: SUMMER HARVEST

These quick-prep spicy pickled green beans are a flavorful way to bring heat, crunch, and brightness to your favorite meals. Blanched green beans are jarred with garlic, jalapeño, crushed red pepper, and vinegar for a bold, tangy bite. Let them chill in the fridge for a few hours to develop flavor, and they’re ready for your favorite dishes. They’re an easy, make-ahead addition to snack boards, sandwiches, or salads.

Prep Time:14

Cook Time:1

Resting Time:4

Total Time:4 15

Servings: 4

Ingredients

7 ounces green beans trimmed to fit 16 oz mason jar
1 Tablespoon honey
½ teaspoon crushed red pepper adjust to taste
½ medium jalapeno diced, adjust to taste
2 cloves garlic minced
¼ teaspoon garlic powder
¼ teaspoon salt
1 Cup Champagne or rice vinegar you may not use the entire amount

Instructions

Bring 6 Cups water to a boil in medium sauce pan. Add green beans and boil 1 min. Carefully, transfer beans using a slotted spoon to an ice bath.
Once green beans have cooled, place in pint sized mason jar. Add honey, crushed red pepper, jalapeno, garlic, garlic powder, and salt. Then, add just enough vinegar to fill the jar. Screw lid on securely and shake to mix.
Refrigerate for at least 4 hours before serving. Store in fridge and use within one week.

Notes

I love O Citrus Champagne Vinegar in this recipe.
These are spicy – adjust to your personal taste.
They are great on salads, as an accompaniment on cheese boards, and a side to sandwiches.
They make a great snack!

Nutrition

Calories: 55kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Spicy Pickled Green Beans