Spicy Pickled Beans
The zesty, tangy flavor of Spicy Pickled Beans make them a tasty complement to sandwiches, salads, or a garnish for Caesar cocktails, or Bloody Mary’s. Crunchy beans that are easy to make and perfect for a snack or appetizer.
This variation of Dilly Beans combines the bold, savory flavors of Caesar cocktail ingredients. A Caesar is a popular Canadian cocktail made with Clamato juice (Similar to a Bloody Mary).
So when my garden is over-flowing with fresh beans in addition to making Green Bean Casserole canning them is a great option! This recipe works for making pickled green beans as well as using yellow wax beans.
Ingredients
Fresh green beans or yellow wax beans. I prefer long beans as they work best for cocktails that are served in tall glasses.
Cayenne peppers – These spicy peppers add a kick of flavor to the beans. Place a small whole cayenne pepper into each jar. If using larger peppers, I would suggest slice them into smaller pieces.
Fresh dill – use a fresh dill seed head with a few inches of stem.
Garlic – fresh garlic cloves with papery skin removed.
Pickling spice – most brands of pickling spice include whole spices such as mustard seed, coriander, bay leaves, dill seed, allspice, ginger, cinnamon, cloves and black pepper.
Vinegar – white vinegar with at least 5% acidity. This level is essential for creating a safe acidic environment which inhibits the growth of harmful bacteria and spoilage.
Pickling salt – also known as canning salt is used because it is free additives and ani-caking agents, other salts can cause cloudy brine.
Worcestershire sauce – this condiment helps build flavor in the pickled beans.
Both tastes equally delicious; the yellow beans tend to hold their vibrant color a bit better.
Note: I did try this recipe using purple beans and although the taste was great, they lost their brilliant purple color and turned brownish.
How to make Pickled Beans
Canning fresh garden beans is so easy!
Fill the jars, tightly packing the beans in. Tip: keep the jar on its side to help you pack the beans in tightly.
Add 1 head of dill, 1 garlic clove, 1 chili pepper, and 1 teaspoon of pickling spice to each jar.
Pour the boiling prepared pickle brine over the beans, leaving ½ inch headspace.
Wipe the rim with a clean damp cloth, cover with the prepared lids. Process in canner of boiling water for 10 minutes.
Pro tips for Canning Pickled beans
- Sterilize the jars: helpful safety guidelines on canning and sterilizing jars can be found at the National Center for Home Preservation or Home Canning Safety.
- Use only fresh green beans or yellow wax beans that are firm and crisp. Fresh picked is best!
- Allow at least 2 weeks for the Spicey pickled beans to develop their flavor.
Storing Homemade Pickled Beans
- Store unopened jars in a cool, dry place for up to a year.
- After opening, store in the refrigerator for up to 2 weeks.
What I love about Spicy Pickled Beans:
- The zesty, tangy flavor makes them a tasty addition to sandwiches, salads, or a garnish for cocktails.
- The beans remain crisp and crunchy for the perfect snack, or appetizer. My husband loves to chop them up and add to his tuna salad sandwich. Try them as a condiment on your next hot dog! YUM!
delicious pickle beans recipe makes a great condiment!
In addition to being used as a garnish, try these pickled beans in these sandwiches.
Spicy Pickled Beans
Equipment
- 4 1 quart canning jars
Ingredients
- 1 1/2 – 2 pounds fresh green beans or yellow wax beans use long ones uniform in size
- 4 small cayenne peppers Thai Chili Peppers will also work
- 4 sprigs fresh dill heads leave about an inch of stem
- 4 cloves garlic
- 4 teaspoons pickling spice
Pickle Brine Ingredients
- 4 cups white vinegar at east 5% acidity
- 4 cups water
- 3 tablespoons pickling salt
- 3 teaspoons Worcestershire sauce
Instructions
- Sterilize the jars.
- Rinse the beans and discard the stem ends.
- Tightly pack the jars with beans.
- Add 1 head dill, 1 garlic clove, 1 chili pepper, and 1 teaspoon of pickling spice to each jar.
Brine preparation
- In a large saucepan combine the vinegar, water, pickling salt, and Worcestershire sauce. Bring to a boil.
- Pour the hot pickling liquid over the beans, leaving ½ inch of headspace.
Processing
- Wipe the jar rim with a clean damp cloth. Cover with the prepared lids and screw on the bands.
- Process in canner of boiling water for 10 minutes.
- Allow at least 2 weeks for the spicy beans to develop their flavor.
- Once opened store in the refrigerator for up to 2 weeks.
