Crispy & Addicting Spicy Pickled Beans
If you have an abundance of green beans and want to try pickled them, you need to make these Spicy Pickled Beans! They are crunchy, salt, a little sweet and just a touch spicy. Perfect for snacking any time.
I planted bush beans this year, with the sole purpose of turning them into spicy pickled beans. My mom had made some last year and gave us a jar and we were hooked. The down side, she had no idea what recipe she used, so it was up to me to try and recreate it! Safe to say…. I nailed it!!
Making these spicy beans is very similar to how you would make regular pickles. You can choose to water bath can them or open kettle can them like I do. Either way, you are simply making a brine on the stove, filling your jars with the beans and spices, then pouring over the brine and sealing the jar. You will want to wait about a month before opening and enjoying them for the best flavor, but the waiting is truly the hardest part!
If you want to make this recipe without the spice so that it is more kid friendly, you absolutely can. I made mine in 1 1/2 pint jars, but you can use pint jars as well. These spicy beans are great to enjoy on their own, served with charcuterie, on sandwiches or in a Cesar!! Once you try them, you will be hooked.
Tips for Making Perfect Spicy Pickled Beans
- Use fresh green bean that are still nice and crisp. If any of your beans have started to go limp, I recommend not using those ones.
- When filling the jars, you want to pack In as many green beans as you can. This will help mitigate as much floating once sealed, but it can still happen and that is okay.
- If you are following the open kettle method, the KEY is to make sure that your jars, lids and brine are all HOT. Unlike with water bath canning where you are just heating the brine and jars, you want both boiling hot in order to make sure they seal.
Spicy Pickled Green Bean Ingredients
Green Beans– As mentioned above you want to use nice and crisp fresh green beans.
Garlic– Whole fresh garlic cloves.
Dill– I like to use fresh dill but you can use dried if you like.
Jalapeños– This helps give you spicy beans, but you can omit if you prefer.
Pickling Spice– I absolutely love the depth of flavor this adds. It almost adds a touch of sweetness which is delicious!
Chili Flakes– Again, if you don’t want these spicy you can omit and if you want them extra spicy, increase the amount.
Vinegar– You want a white vinegar that is at least 5% acidity.
Sugar– Just a touch in the brine to balance out the acidity.
Salt- Pickling salt is best to give you a nice clear brine.
The Steps
Prep all your Components
DISCLOSURE :Open Kettle Canning is no longer USDA approved, so if you do not feel comfortable following this method, simply follow this recipe but with the method you use for water bath canning pickles!
- Start by prepping your station. Set your green beans in a bowl next to the garlic, dill, jalapenos and spices.
- Then, heat your oven to 225F and place sterilized jars without the lids on a baking sheet and into the oven for at least 10-15 minutes to get nice and hot.
- Next, you are going to add all of the brine ingredients to a large pot and place on the stove over medium- high heat. You want to bring this to a boil and leave it boiling the entire time you are filling the jars.
- While that heats up, place your lids and rings in a pot of water to simmer over the stove and also get nice and hot.
Fill the Jars
- Once everything is hot and the brine is boiling it’s time to start filling the jars. I recommend doing this one jar at a time so that everything stays hot and it is less stressful.
- Take one jar out of the oven, then place the garlic and dill in the botom of the jar. Pack the jar full of green beans, and add the chili flakes, pickling spice, and jalapenos on top.
- Ladel the brine into the jar, make sure to only leave about 1/4 inch headspace. If you are following this open kettle method and not water bathing the jars, you do not need more than 1/4 inch head space.
- Using tongs or oven gloves, grab a hot lid, place it on the jar and screw the ring on nice and tight. If you are following this method instead of water bathing you need the rings tighter than finger tip tight!!
- Set that jar aside, then repeat this process one jar at a time, being sure to move quickly filling each jar so everything stays hot and can seal nicely.
- Once all the jars are finished, leave them on the counter to cool for 24 hours before checking the seals. You should hear them pop shortly after you fill all the jars but it is best to wait 24 hours until you touch the jars and confirm the seals.
- If any of your jars did not seal, simply place those jars in the fridge and enjoy them right away. All other sealed jars are best to sit for about 4-6 weeks before you open them and enjoy!
If you give this recipe a try, leave a comment or recipe review below!
Looking for more food preserving recipes?
https://cmbarndominium.com/easy-no-pectin-homemade-strawberry-jam/
https://cmbarndominium.com/hot-to-make-sweet-n-spicy-cowboy-candy/
https://cmbarndominium.com/quick-easy-refrigerator-pickled-carrots/
Crispy and delicious pickled beans with a little hint of spice an so much flavor. ** Open Kettle canning is no longer USDA approved, so if you do not feel comfortable with this method, do not do it! * If you have never open kettle canne before the main reason people do it is to achieve the crispiest pickles possible without having to add any additional ingredients. You are not boiling the beans like you do when water bathing which keeps them nice and crisp. * If you want to make these pickled beans not spicy, simply remove the jalapenos and chili flakes from the recipe. * I like to make these in pint and half sized jars. If you do so, it will make about 8 jars and you can just simply increase the garlic to 3 cloves per jar, add an extra jalapeno slice, and 1/2 tsp extra pickling spice. 
Crispy Spicy Pickled Beans (open kettle or water bath)
Ingredients
For the Brine
For each jar
Instructions
Notes
