Ginger and Chile Pickled Green Beans

Ginger and Chile Pickled Green BeansRecipe
Photo: Iain Bagwell; Styling: Robyn Valaryk

These zingy pickles take only about an hour to prepare, but provide many months' worth of snacking. Serve them alongside burgers, add to Bloody Marys, or just eat them straight from the jar.

Makes 6 pts. (serving size: 1/2 cup)


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4 3/4 cups distilled white vinegar
1/2 cup kosher salt
2 tablespoons sugar
6 slices peeled fresh ginger
6 garlic cloves
6 small dried hot chiles
About 3 lbs. green beans, stem ends trimmed and very long beans cut in half


Total: 1 Hours

1. Gather canning equipment and heat water in a canner as directed at

2. Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.

3. Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force.

4. Process jars 10 minutes. Check that jars are sealed (see and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.

Created date

August 2013

Nutritional Information

Calories 28
Caloriesfromfat 11 %
Protein 1.2 g
Fat 0.4 g
Satfat 0.0 g
Carbohydrate 6.1 g
Fiber 2.8 g
Sodium 762 mg
Cholesterol 0.0 mg