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Spicy Pickled Green Beans and Fennel

Spicy Pickled Green Beans and Fennel


  • 1 pound green beans, trimmed
  • 2 tablespoons kosher salt plus more
  • 1 fennel bulb, thinly sliced
  • 1 lemon, thinly sliced, seeds removed
  • 6 chiles de árbol or ½ tsp. crushed red pepper flakes
  • 1½ cups unseasoned rice vinegar
  • 1 teaspoon black peppercorns

Recipe Preparation

  • Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.

  • Bring chiles, vinegar, sugar, peppercorns, 2 Tbsp. salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.

,Photos by We Are The Rhoads

Nutritional Content

Calories (kcal) 40 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 1 Sodium (mg) 500Reviews Section

Spicy Dilly Beans Recipe

Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).

Dilly beans are green beans, suspended in a vinegar-based pickling liquid and seasoned simply with garlic, black peppercorns and either dill heads or seeds. Because beans are sturdy little suckers, they retain their crispness through the boiling water bath process. Even months after canning, dilly beans will be crunchy and intensely flavorful.

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Spicy Pickled Green and Yellow Beans Recipe

In the summer months, many home cooks love to pack their pantry shelves (and gift their friends and neighbors) with jars of pickled seasonal vegetables and fruit, knowing that in the coming winter months, they can open a jar and enjoy the tastes and smells of summer produce. While not as long-lasting, refrigerator pickles are a quick and easy way to preserve the season, as well. Plus, you don&rsquot have to go to the time and trouble of processing the pickles in a water bath. This recipe starts with a Master Pickle Brine, a quick, 4-ingredient brine that can be used for anything you may want to pickle. Trim the ends from your green and yellow beans and divide them between your pickling jars. Add the tarragon sprigs and jalapeño chile. To make the brine, combine the rice vinegar, apple cider vinegar, sugar, and salt with 1 cup of water in a medium saucepan, then add the Tablespoon of fennel seeds. Stir the mixture until it boils, and keep it boiling until the sugar dissolves. Move the saucepan off the heat and let the brine cool for about 10 minutes, then carefully pour it into the pickling jars. Cover with a lid, seal tightly, and chill at least 2 days. This will give the brine and flavors enough time to work into the beans and create a delicious pickle. Store in the refrigerator for up to 2 months.

Spicy Pickles with Chili and Fennel

These pickles have that addictive must-go-back-for-one-more thing that we love about our favorite spicy foods (hello, buffalo wings). The heat level here is spicy but not crazy—feel free to adjust to your liking or explore different sources of heat. Maybe add a few whole dried chilies de arbol, or some toasted Sichuan peppercorns for that famous tingling effect. The combination of white distilled vinegar and apple cider vinegar keeps the sweet-tart balance, so there’s plenty of room to play around.

about 1 pound sliced veggies (enough to fill one or two 16-ounce Mason jars)

a few whole peeled cloves garlic, gently crushed

1½ teaspoons crushed red pepper flakes

1½ teaspoons black peppercorns

½ cup distilled white vinegar

1. First, fill your Mason jars with the veggies and garlic cloves. Leave a little room at the top so they can sit fully submerged in the brine. Depending on what you use and how you decide to slice it, you might need more or fewer jars. This method is very forgiving, so whatever you have should work fine.

2. Combine the salt, sugar, and spices with water in a small saucepan. Bring to a gentle simmer. Stir to dissolve the salt and sugar. Add the vinegars and turn off the heat. Carefully pour or ladle the brine over the prepped veggies. Let cool, uncovered, at room temperature. Once fully cooled, cover the jars with the lids and store in the fridge. The pickles should keep for a couple of weeks.

Pickled Green Beans

You can use these pickled green beans in salads or on relish trays, for snacking, or as a fun addition to your Bloody Mary. (Here in Wisconsin, the local pubs stack crazy amounts of snacks on top of some of the drinks.)

Pickled veggies add a great crunch to any meal and may help aid digestion by adding a bit of acidity to the mix. They're perfect to pair with heavier meats. Since this recipe is water bath canned, it's shelf stable. There's no need to tie up refrigerator space until you've opened a jar for use.

Don't be too concerned about the high sodium count in the nutrition information – unless you plan to drink all the brine. The salt helps to pull moisture out of the beans, giving them their crunchy dilly bean texture.

For a little extra spice, feel free to add some mustard seeds or red pepper flakes to each pint jar when you add garlic and dill. (1/4 to 1/2 teaspoon per jar.) As would be expected with a simply bean recipe, these are low carb and gluten free.

Mix, pour, and leave it alone! It’s really that simple. We combined grated ginger, garlic, rice vinegar, apple cider vinegar, salt, and water before pouring it over the carrots and fennel. Refrigerate them for at least 24 hours before devouring. Putting the carrots right into the refrigerator helps to create a crunchy pickled carrot while letting them sit at room temperature for a bit before chilling them softens the carrots a bit.

If you want an extra kick of spice (which we always do!), sprinkle in red pepper flakes. You could also add jalapenos to your jar! Once you make basic pickled carrots and fennel you won’t be able to resist playing around with different flavors and combinations.

  • 2 pounds green beans (or wax beans)
  • 1 1/4 cups water
  • 1/3 cup white wine (or cider vinegar)
  • 1 1/2 tablespoons salt (kosher, sea, or other coarse non-iodized salt)
  • 1 tablespoon honey
  • 2 sprigs fresh dill leaves or 1 teaspoon dried dill weed (divided)
  • 2 small cloves garlic (peeled)
  • 2 bay leaves
  • 1 teaspoon whole mustard seeds (divided)
  • 1/2 teaspoon whole cumin seeds (divided)

Wash the green beans. Snap or cut off the stem ends and tips. Trim all of the beans so that they will fit into pint jars with at least 1/2-inch head room between the top of the vegetables and the rims of the jars.

Divide the dill, garlic, bay leaves, mustard seeds, cumin seeds and pepper flakes (if using) between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.

Place one of the jars on its side and start laying in the green beans. It's easier to get them to stay lined up straight if you slide them in sideways rather than loading an upright jar from above. Pack the green beans in so tightly that it is impossible to squeeze in even one more bean. If they are loosely packed they will float up out of the brine, and you want them to stay fully immersed in the brine during the pickling process.

Bring the water, vinegar, honey, and salt to boil in a small pot, stirring to dissolve the honey and salt. Skim off any foam and discard. Pour the hot brine over the green beans and seasonings.

How to Make Canned Pickled Beans

1. Start by washing a lot of green beans. I've usually don't weigh them, I just start cutting and fitting into jars.

But for you, I did. For a canner load of 7 pint or 12-oz jars, I use about 2 gallon-size baggies full of beans (or half a 5-gallon bucket). Each gallon bag holds about 2 pounds beans, so a batch of these beans would need between 4 and 5 pounds of green beans.

2. Cut the beans and fit to the jars. Cut both ends off of washed beans: lay 5-7 beans on a cutting board and slice through all (with this many beans, I cannot be bothered with "snapping" the ends off).

Oh, and I've seen beautiful food photos of beans with the curly little ends left on. Have you tried eating these? Serious texture problems. it's a hard little pokey thing. Off with its end, I say.

But each to their own - leave them on if you want!

  1. Make the brine:
    1. Put the vinegar, sugar, salt, mustard seeds, coriander seeds, peppercorns, and bay leaves in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and add the garlic. When it cools, pour it into a large, nonreactive metal or glass bowl.
    1. Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean.
    2. Prep the vegetables. Put the vegetables on the grill directly over the fire. (For smaller pieces, use a perforated grill pan, or skewer them to make them easier to handle.) Close the lid and cook the vegetables, turning them as necessary, until they brown deeply on all sides without softening how long this takes will depend on the vegetable and how hot the fire is, but figure between 5 and 15 minutes total for most vegetables. Stay close to the grill, check them early and often, and move them to cooler parts of the grill to control the coloring.
    3. As they finish, transfer them to the bowl with the brine. When all are done, toss the vegetables with the brine to coat. Cover the bowl and refrigerate, tossing the vegetables every 30 minutes so, until the flavor and texture fully develop, at least 3 hours. Serve right away, or keep in an airtight container in the refrigerator for up to a week.
    1. Quick-Pickled Charred Vegetables with Chile, Lime, and Star Anise:
      Perfect with Vietnamese noodles, soups, and salads: For the brine, use 1 1/2 cups rice vinegar, 1/2 cup sugar, 1 teaspoon salt, and 5 pods star anise. After the liquid simmers, add the grated zest of 1 lime and 1 sliced jalapeño or Thai bird chile (remove the seeds for less heat).
    2. Sweeter Quick-Pickled Charred Vegetables with Ginger:
      Akin to sweet-and-Sour Chinese and Korean pickles: For the brine, use 1 cup each rice vinegar and sugar, 1/2 cup water, 1 teaspoon salt, and 1/3 cup thinly sliced or julienne fresh ginger. After the sugar dissolves in Step 1, let the brine bubble gently for another 15 minutes to develop the ginger flavor.
    3. Spicy Dilly Pickled Vegetables:
      Terrific made with green beans or okra: In Step 1, substitute 1 tablespoon dill seeds and 2 teaspoons red chile flakes for the mustard and coriander seeds. After adding the vegetables, toss in several fresh dill sprigs if you like.

    Reprinted from How to Grill Everything: Simple Recipes for Great Flame-Cooked Food. Copyright © 2018 by Mark Bittman, Inc. Photography © 2018 by Christina Holmes. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    Watch the video: Πράσινα φασόλια (September 2021).