Ginger and Chile Pickled Green Beans

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.

Yield: Makes 6 pts. (serving size: 1/2 cup)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 11%
  • Protein: 1.2g
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Carbohydrate: 6.1g
  • Fiber: 2.8g
  • Sodium: 762mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Gather canning equipment and heat water in a canner as directed at
  2. 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. 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. 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.
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