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Spicy Bold Quick Pickled Green Beans in 20 Minutes

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These spicy bold quick pickled green beans come together in just 20 minutes of hands-on time, delivering a perfect balance of tangy, salty, and spicy with every bite. They stay crunchy for weeks in the fridge and make an addictive snack, garnish, or side dish.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt (use 2 teaspoons if using Morton’s or fine sea salt)
  • 1 teaspoon granulated sugar
  • 3–4 garlic cloves, smashed
  • 1 large fresh jalapeño, sliced into thin rings
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds (yellow or brown)
  • 2–3 fresh dill sprigs (optional)

Instructions

  1. Wash green beans under cold running water. Trim off the tough stem ends; leave the pointy tails on. If beans are over 4 inches long, cut them in half to fit better in the jar.
  2. Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt. Drop the trimmed beans into the boiling water and cook for exactly 1 minute until bright green and slightly tender but still snappy.
  3. While beans boil, fill a medium bowl with ice and cold water. Using tongs or a slotted spoon, transfer the beans from the boiling water into the ice bath to stop the cooking process. Let sit for at least 2 minutes until completely cool.
  4. Drain the beans well in a colander, shaking off excess water. Pat dry with a clean kitchen towel if desired.
  5. In a clean 32-ounce (1-quart) wide-mouth glass jar, layer the smashed garlic cloves, sliced jalapeño rings, fresh dill sprigs (if using), black peppercorns, mustard seeds, and red pepper flakes. Pack the green beans vertically into the jar, tightly packed.
  6. In a small saucepan, combine distilled white vinegar, water, kosher salt, and granulated sugar. Bring to a boil over medium-high heat, stirring occasionally, until salt and sugar are fully dissolved (2-3 minutes). Remove from heat immediately.
  7. Carefully pour the hot brine over the green beans in the jar, ensuring all beans are completely submerged. Leave about 1/2 inch of headspace at the top.
  8. Let the jar sit on the counter, uncovered, until it comes to room temperature (about 30-45 minutes). Once cool, screw on the lid tightly and refrigerate.
  9. Beans are ready to eat after 2 hours but are best after 24 hours when flavors have melded.

Notes

Don’t skip the blanching step—it ensures the beans absorb the brine while staying crunchy. Use a wide-mouth jar for easy packing. Taste the brine before pouring and adjust salt or sugar if needed. For best flavor, wait 24 hours before eating. These are refrigerator pickles and must be kept cold at all times. They will stay crisp and flavorful for 3-4 weeks. To re-crisp after a couple of weeks, drain the brine, refresh with new hot brine, and cool again.

Nutrition

Keywords: pickled green beans, spicy pickles, quick pickles, refrigerator pickles, green bean recipe, easy pickling, jalapeño pickles

Find it online: https://chloeplate.com/spicy-bold-quick-pickled-green-beans-in-20-minutes/