Ingredients for Spicy Pickled Green Beans
- Green Beans
- Red Wine Vinegar
- Cider Vinegar
- Balsamic Vinegar
- 1 tablespoon yellow mustard seeds
- Black Peppercorns
- 1 tablespoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon fennel seeds
- Red Pepper Flakes
- Garlic Cloves
- Fresh Dill Sprigs
- 1 bay leaf
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How to Make Spicy Pickled Green Beans
- Wash and trim 1 pound of fresh green beans.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until crisp-tender.
- Immediately transfer the beans to a bowl of ice water to stop the cooking process. Allow to cool completely.
- Drain the beans thoroughly and spread them in a single layer in a shallow baking dish.
- In a medium saucepan, combine 1 cup white vinegar, 1/2 cup apple cider vinegar, 1 tablespoon yellow mustard seeds, 1 tablespoon black peppercorns, 1 tablespoon kosher salt, 2 tablespoons granulated sugar, 1 teaspoon fennel seeds, 1/2 teaspoon red pepper flakes, 2 cloves garlic (minced), 2 sprigs fresh dill, and 1 bay leaf.
- Bring the vinegar mixture to a boil over high heat. Reduce heat and simmer for 1 minute, or until the salt and sugar are completely dissolved.
- Carefully pour the hot vinegar mixture over the green beans, ensuring they are fully submerged.
- Let the beans cool completely to room temperature before covering the dish and refrigerating for at least 24 hours. The flavor will deepen the longer they marinate.
- Store in the refrigerator for up to 3-4 weeks.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
0g
Carbs
1g
