Spicy Pickled Green Beans and Jalapenos

Photo by: Joseph De Leo

by BlueKaleRoad

about 1 year ago

Natalie Barbarese's Testing Notes:

Sweet, briny, and crunchy: everything a pickle should be. BlueKaleRoad's green beans are pickled with a simple, pantry-friendly mixture of water, vinegar, and sugar, and then jalapeños and garlic add a pop of heat and pungency. These pickles are an ideal sidekick to sandwiches, but they're also hard to resist as a quick snack.

We are huge fans of anything pickled. My taste buds tingle just thinking about pickles! Here I chose to ramp up the spice and pickle green beans with jalapenos. A gentle heat infuses the fresh green beans, making them a tasty and addictive afternoon nibble. The jalapenos are fiery, adding warm flavor and a pleasant buzz to tacos and burgers.

Makes 1 quart plus 1 pint

  • 1 pound green beans, stems snipped and broken in half if too tall for the jar
  • 1 pound jalapenos, sliced thinly lengthwise
  • 4 cloves garlic, sliced
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  1. Have ready a clean, sterilized 1 quart and 1 pint jar. Fill a large saucepan with water and bring to a boil. Add the green beans and jalapenos and blanch them for 2 minutes. Drain the pot. Divide the green beans, jalapenos and garlic slices between the jars.
  2. For the brine, combine the vinegar, water, salt and sugar in the same large saucepan. Bring to a boil and stir until the sugar dissolves. Let boil for 2 minutes. Remove from the heat.
  3. Carefully fill the jars with the brine to within 1/2 inch of the top of the rim, covering the vegetables completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 1 month. Over time, the heat of the jalapenos will mellow.

Nutrition Info:


  • 124 calories
  • 1g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 2752mg sodium
  • 23g carbohydrate (6g dietary fiber, 15g sugar)
  • 3g protein
7 Comments Add a Comment
  • 290

    aargersi says: YUM I want them in my bloody mary too! And on a salad and a charcuterie plate.

    about 1 year ago Reply to this »
  • Fb

    BlueKaleRoad says: Ohhh, a charcuterie plate is a terrific idea!

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: I love pickled green beans, the spicy jalapeno is a great addition. Now to get over my canning phobia. The photo is beautiful!

    about 1 year ago Reply to this »
  • Fb

    BlueKaleRoad says: Thank you, sdebrango! These are quick pickles for the fridge, so no canning phobias need emerge. My grandmother was amazing in what she canned and I aspire to be like her someday - til then (and til I find space to store all the jars), I appreciate the instant gratification of fridge pickles

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: I automatically assume it was preserving or canning. Oh yes, I can do this. My Mom canned, preserved, pickled and she was a pro. I used to help her, watch her but have this fear of doing it wrong. Stupid I know. I love this and will be doing the quick method outlined here.

    about 1 year ago
  • Missing_avatar

    inpatskitchen says: Love these! I picture them garnishing Bloody Marys on the deck!

    about 1 year ago Reply to this »
  • Fb

    BlueKaleRoad says: Thank you, Pat - I like how you think! With tomatoes in season now, I've been wanting to make fresh tomato juice for some Bloody Marys...a few of these beans will definitely find their way in.

    about 1 year ago

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