The recipe is good, but unclear. Am I supposed to put the brine in the jar with the pickled beans after the week-long soak? The dill sprig in the picture looks fresh and pretty, can I do that in the jar and not affect the flavor?
Spicy Pickled Green Beans
Photo: Ellen Silverman; Styling: Toni Brogan
Pleasantly sharp, these are a choice garnish for a cocktail buffet. If you're making the recipe for a gift, the beans look gorgeous in tall glass jars.
Yield: 26 servings (serving size: 1 ounce (about 4 beans))
Recipe from
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Nutritional Information
Amount per serving
- Calories: 10
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.6g
- Carbohydrate: 2.4g
- Fiber: 0.9g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 120mg
- Calcium: 12mg
Ingredients
- 2 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
- 1 1/2 tablespoons sugar
- 3 tablespoons thinly sliced garlic (about 8 cloves)
- 8 fresh dill sprigs
- 4 small dried hot red chiles
- 1 1/2 pounds green beans, trimmed
Preparation
- 1. Combine first 4 ingredients in a large saucepan; bring to a boil. Remove from heat; add garlic, dill, and peppers to pan. Let stand 1 minute. Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.
Spicy Pickled Green Beans Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, Portable/Picnic
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Winter, Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Quick Pickled Dilly Green Beans
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Spicy Pickled Vegetables
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