Spicy Pickled Beans

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.

Yield: 16 servings (serving size: 1 ounce beans)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 13%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 3.8g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 47mg
  • Calcium: 18mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Note: Refrigerate beans in an airtight container for up to two weeks.
Note:

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.

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