The City Magazine Since 1975

Quick Spicy Pickled Green Beans

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(Makes 4 pint-size jars)

4 pint-size Mason jars, with lids

1 lb. green beans, washed and trimmed one inch shorter than the jars

3 cups white vinegar

3 cups filtered water

1/4 cup pickling salt or kosher salt

8 dill sprigs, divided for each jar

12 peeled garlic cloves, divided for each jar

36 Tellicherry peppercorns, divided for 
each jar

8 thin slices of habanero pepper, divided for each jar


Sterilize the jars and lids by boiling them in a deep pot of water for 10 minutes. Hold the jars in a 215°F oven to keep them hot until you are ready to pack and fill them.

Bring a large pot of water to a boil over high heat. Make an ice bath by filling a large bowl with equal parts ice and water. Drop the green beans into the boiling water and cook them for about two minutes, or until tender. Drain the green beans. Place them directly into the ice bath to stop the cooking process and leave them there for one minute, or until completely cold. Drain on paper towels.

Bring the vinegar, water, and salt to a boil in a nonreactive pot over medium-high heat and boil for five minutes.

Pack the hot jars with dill, garlic, peppercorns, habanero slices, and green beans. The beans should fit snugly but comfortably inside the jars. Pour the boiling vinegar mixture into each jar, filling the jars to one-fourth-inch from the top and completely covering the green beans. Screw on the lids. Refrigerate for at least 24 hours for the flavors to blend. They can keep in the refrigerator for up to one month. (Discard any vinegar mixture that 
remains, or reserve it for another batch. It will keep indefinitely.)