Spicy Pickled Green Beans

Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace. Combine vinegar, water, and salt in a medium saucepan and bring to a boil. Divide the garlic clove slivers, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.

Spicy pickled green beans are perfect for appetizer plates and flavorful brunch cocktails such as Bloody Mary’s. You can up the hotness by adding additional whole red chile peppers to this crisp green medley. If you're making the recipe as a gift, the beans look superb in tall glass jars.


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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Spicy Pickled Green Beans - Everyday Food with Sarah Carey