Spicy Pickled Green Beans

Snappy, spicy and just plain delicious.

We love pickles: McClure’s, Brooklyn Brine Co.,  hell, even a classic Vlassic will do the trick sometimes. But once we actually bothered trying to pickle something on our own we were hooked and will most likely be eating nothing but preserved, vinegary veggies for the rest of the summer and into the fall. This method is so quick and easy you’ll wonder why you’ve waited as long as we have to give it a shot. While the results don’t last as long as traditional canning, you can keep them in the fridge for up to a month (though you most likely won’t have to worry about leftovers).

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Colander, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4-6ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 1/2 lb fresh green beans (about $1.50/lb)
  • 1/2 C rice vinegar ($2.79/12 oz)
  • 1/2 C sugar ($2.39/2 lb box)
  • 1/2 C water (free)
  • 1 large clove garlic ($1.99/lb)
  • 1/2 TBSP crushed red pepper ($1/8 oz jar)


  • Be sure to rinse your beans thoroughly and snap off the ends, they’re stringy and tough.

Off with their ends!

  • Peel the garlic clove and cut it in half.
  • Mix all of the ingredients except the beans and garlic and bring to a boil.

Stir everything together well so the sugar dissolves.

  • Once your slurry is bubbling away toss the veggies in, cover and take it off the stove. Let it come to room temperature and then pop it in the fridge.

Put a lid on it and let the juices work their magic.

  • Serve cold as an appetizer or as a replacement whenever you’d normally have a pickle (goes great with BBQ, hot dogs and hamburgers)

4 responses to “Spicy Pickled Green Beans

  1. I actually love these with a bloody mary.

    • We like where your head’s at. They also make a great accompaniment to margaritas and micheladas (on the side, not in).

  2. These look awesome! We still need to can together!

  3. Pingback: Pickled Red Onions | Brothers Brown School of Cooking

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