Spicy Pickled Green Beans are mildly spiced and a wonderful way to prepare fresh green beans. A great accompaniment at lunch, dinner and especially parties.
Buffet parties are such a great way to entertain. The tables are lined up with lots of different types of food. And you just must add some accompaniments such as olives, sweet brussels sprouts and pickled vegetables.
In fact, one of my favorite dinners is made up of few different appetizers. Tapas as they call them in Spain. Little plates with a few bites like Pesto Tortilla Rollups, No Bake Stuffed Mini Peppers, Carrot Bundles and these Spicy Pickled Green Beans would be perfect.
Recipes don’t have to go overboard with the tart vinegar when being pickled. I do love a great crisp dill pickle but a mild pickling with just a hint of sweet or heat is my preference. That is what this recipe is all about. These mildly spicy pickled green beans is something you can add as an appetizer to many dinners. It won’t fight with the flavors of the other dishes.
Fresh summer green beans are starting to arrive at the stores. In fact, I saw one of those huge vegetable trucks driving by the other day (we are in New York right now) and it was piled high with green beans. That was a first for me. I’ve seen many onion, garlic and beet trucks but never green beans. That is mostly what they grow around here – green beans, corn and cabbage. The fields are gorgeous.
If you are lucky enough to have some bush beans in your garden you should be picking then now and if not then head out to the market. There is nothing like the fresh crisp snap of young green beans. This recipe is for refrigerator pickled green beans not a canning recipe so that will help the house keep cooler too. Don’t waste this precious time and try to get some green beans pickled as a very nice accompaniment.
Spicy Pickled Green Beans
- 1 lb fresh green beans
- 1 1/2 cups white vinegar
- 1 cups water
- 1/2 teaspoon sea salt
- 2 teaspoons maple syrup
- 4 cloves garlic, peeled
- 4 dried red chile peppers, cut each tip off
- 1/2 teaspoon dried dill seed
- Wash two pint canning jars and their lids in very hot, soapy water. Rinse well.
- Drop two garlic cloves and 1/4 teaspoon dill seed into the bottom of each jar.
- Snap the tips off of the green beans and place to green beans, lengthwise, into the jar so that you can keep the beans in a longer length. Keep the tops of the beans down to about where the shoulder of the jar. You will want to cover them with the liquid and still leave a little space at the top.
- Slip two chili peppers down in between the green beans in each jar.
- In a large pan bring the vinegar and water to a boil. Add the salt and maple syrup and cook another minute.
- Pour the hot liquid over the green beans to just cover. Leave a little space at the top of the jar. Wipe the rims and screw on the lids and rims.
- Set aside to cool. The lids will pop down making a nice seal as the liquid cools.
- Place in the refrigerator and let pickle for 2 days.
- Serve or store for up to 2 weeks in the refrigerator.