You may love pickles, but these pickled green beans are a new kind of delight. Spicy dilly beans are so tangy and yummy with a little kick, you’ll want to pickle everything! Check out how to make refrigerator pickles here.
At Little Sprouts, we aren’t allowed to serve home-canned food, but we love pickling. So we pickle in the refrigerator and boy is it yummy! We make a mean dilly bean but wanted to make a variation of it. My husband LOVES spicy food, so we infused these yummy dilly beans with a kick of spice.
In the south, we love to pickle stuff. Preserving fresh produce from the garden in vinegar is another way we can enjoy the garden year-round. You can pickle just about anything and green beans are really yummy pickled.
Summer is hot and miserable, but it brings such gorgeous produce and wonderful flavors, it’s almost worth it…almost! Growing green beans is super easy in Oklahoma. You just need a few seeds and a little bit of earth.
You’re going to want to make more of these dilly beans than you think because they will keep disappearing like magic!
Spicy dilly beans
To make spicy dilly beans you make a brine, pack a jar with carrot sticks, peeled garlic cloves, blanched green beans, and dill.
Then you get a hot pepper of your choice, or two or three, and pierce a hole in them and pack them in the jar with the rest of the vegetables. Then fill the jar with brine. Refrigerate and voila! In a couple of weeks, you have spicy dilly beans.
Crispy pickled green beans with a kick of yummy heat.
- 2 1/2 lb fresh green beans
- 1 c white vinegar
- 2 c apple cider vinegar
- 3 c water
- 1/4 c sea salt
- 6 large sprigs fresh dill or 3 tsp of dried dill
- 6 cloves garlic, peeled
- 3 large carrots, cut into sticks
- 1 T raw sugar
- 6-18 hot peppers of your choice
Make the brine with both vinegars, sugar, salt, and water, heat and stir until everything is dissolved.
Blanch green beans by bringing salted water to a boil and dropping in green beans for 3 minutes. Then drain and shock in ice water. Then drain again.
Allow to cool.
Pack jars tightly with about 4 carrot sticks, 1-3 hot peppers depending on your preference, one garlic clove, a bunch of dill or 1/2 tsp dried dill, and then fit as many blanched green beans as you can in the jar.
Poor the cooled brine over the top until the jar is full.
Securely tighten lid and place in the refrigerator for 2 weeks.
Sweet and spicy pickled green beans
If you prefer a sweeter spicy pickled green bean, you can increase the raw sugar to 1/4 a cup. Sweet and spicy make a wonderful combination. You’ll love them that way too!
For more great ideas of things to do with excess green beans, check this post out.