Spicy Pickled Beans
Servings: 4 quarts
Calories: 112kcal
The zesty, tangy flavor of Spicy Pickled Beans make them a tasty complement to sandwiches, salads, or a garnish for cocktails. Crunchy beans that are easy to make and perfect for a snack or appetizer.
Print Recipe
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.
Notes
Great resource for sterilizing canning jars and canning safety.
Nutrition
Calories: 112kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 5320mg | Potassium: 439mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1213IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 2mg