With fall comes a bounty of beautiful vegetables. To get the most out of them all year long, preserve your favorites, like these bright and fresh green beans, in a spicy brine.

Source: http://clv.h-cdn.co/assets/cm/15/09/54eb6f2e29014_-_home-cooking-spicy-pickled-green-beans-1113-xln.jpg

PREP: 0:10
YIELD: 6 servings


  • 4 c. leftover cooked green beans
  • 5 clove garlic
  • 2 tsp. sugar
  • 2 tsp. salt
  • 2 tsp. peppercorns
  • 2 dried red chile peppers
  • 4 sprig fresh dill
  • 1 tsp. coriander seeds
  • 2 c. distilled white vinegar



1) Divide the following between two 16-ounce jars with lids: leftover cooked green beans, thinly sliced garlic, sugar, salt, peppercorns, dried red chile peppers, fresh dill, coriander seeds, and distilled white vinegar.

2) Screw lids on jars to seal, and shake each for 1 minute. Refrigerate for at least 3 days before serving; pickled green beans will keep in the refrigerator for up to 1 week.

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