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Spicy Pickled Green Beans are a great accompaniment at lunch, dinner and especially parties.
5 from 5 votes

Spicy Pickled Green Beans

Spicy Pickled Green Beans are mildly spiced and a wonderful way to prepare fresh green beans. 
Course Appetizer
Cuisine Finger Food
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 32 ounces
Calories 10kcal


  • 1 pound green beans fresh
  • 1 1/2 cups white vinegar
  • 1 cups water
  • 1/2 teaspoon sea salt
  • 2 teaspoons maple syrup
  • 4 cloves garlic peeled
  • 4 red chile peppers dried, cut each tip off
  • 1/2 teaspoon 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.



Serving: 6ounces | Calories: 10kcal | Carbohydrates: 1g | Sodium: 38mg | Potassium: 49mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 9.9mg | Calcium: 8mg | Iron: 0.2mg