Spicy Pickled Beans

Spicy Pickled Beans Recipe
Photo: Jan Smith
Keep these crunchy, sweet-sour-spicy beans on hand for snacking, set them out on a relish tray at a cocktail party, or use in place of celery for bloody Marys.


16 servings (serving size: 1 ounce beans)

Recipe from

Cooking Light

Nutritional Information

Calories 21
Caloriesfromfat 13 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 3.8 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 47 mg
Calcium 18 mg


2 quarts water
1 tablespoon salt
1/2 pound green beans, trimmed
1/2 pound wax beans, trimmed
1 1/4 cups red wine vinegar
1/2 cup sugar
1/2 cup sherry vinegar or cider vinegar
1/2 cup vodka
2 tablespoons mustard seeds
1 tablespoon black peppercorns
2 teaspoons fennel seeds
1 to 2 teaspoons crushed red pepper
4 garlic cloves
4 fresh dill sprigs
2 bay leaves


Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain; place in a large bowl.

Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.

Note: Refrigerate beans in an airtight container for up to two weeks.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julie Grimes,

Cooking Light

July 2005