This spicy pickled green beans recipe is an easy and delicious refrigerated pickle vegetable that is both sweet and spicy. It makes a great healthy and low carb snack and it’s easy to make. So if you have a crop of fresh green beans from the garden this is a great way to use them out for a healthy snack. Ten pieces have just 1.9 grams net carbs.
You might also like these pickled jalapeno peppers recipe!
My husband has a great summer garden and he’s been making all kinds of goodies with his peppers and veggies. His pickled jalapeño recipe is very popular with friends and families and they often request jars after they finished their last one.
One day he made these spicy pickled green beans recipe and I LOVED them! The pickle is spicy, tangy and a bit sweet which goes great with the fresh, crunchy green beans. I don’t even like pickled foods that much but I do love these.
And best of all this is a refrigerator pickle which means there is no canning involved. So you make them in about 10 minutes and pop them in the refrigerator to have on hand as a healthy snack. They are also great for charcuterie boards and vegetable plates for parties.
Recipe ingredients I used.
The simple ingredients I used for this recipe are green beans, water, white vinegar, sweetener, salt, fresh garlic cloves, dried oregano, coriander seeds, fresh jalapeno peppers and fresh cayenne peppers.
Green Beans
Of course this is a great way to use garden green beans but you can also use beans from the store. Aldi carries French green beans which are thinner and already cleaned so they make a great option. You can not use canned but frozen beans will could work if you thaw them completely. Just don’t cook them.
Spicy Peppers
My husband grows all kinds of hot peppers so the fresh jalapenos and cayenne peppers are from his garden. You can easily find fresh jalapenos in most grocery stores. Even Aldi carries them year round. The cayenne are more for color and you can get all the heat from the jalapenos. Serranos are a good red pepper substitute.
Vinegar and Sweetener
It’s best to use white distilled vinegar but you could other simple vinegars like apple cider vinegar but this one is easily available and inexpensive. You can use any kind of sweetener you want. I use Swerve products but you can use your favorite sweetener or just white sugar if you are not on a low carb diet.
Spices
Fresh garlic is a must as is the coriander seeds. I gives the pickle a special flavor. You could eliminate it but you will be missing that extra bit of citrus and a light sweetness. You could use ground coriander but just use a bit. However the seeds are usually used in a pickle recipe and look nicer too.
You could also play around with the spices. I like this combination but other common pickling spices to choose from are hot chili pepper flakes, dill, black pepper corns, fennel seeds, celery seed, brown mustard seeds, cloves, bay leaf, etc.
How to make these spicy pickled green beans recipe.
My hubby has a whole technique but I’m going to just give you the nitty gritty details.
- Clean and trim your green beans and chop the peppers. He used pint size jars like this.
- Turn the jar on the side to stuff the green beans in so they are standing straight and then add the hot peppers on top.
- Get out a pot and heat to medium heat. Pour in the cold water and all of the rest of the ingredients except the green beans and hot chili peppers. Bring the vinegar mixture to a rolling boil. Turn off the heat.
- Ladle the hot brine over beans in the mason jars.
- Let them pickled green beans cool off before adding a lid and placing into the refrigerator.
Note: These are not canned pickled green beans. They are refrigerator pickles. As in they have to be refrigerated but they will keep for quite a long time. My hubby said you wouldn’t want to can them because the green beans and peppers would get soggy. You want them to be crispy and crunchy.
I’ve read that refrigerator pickles can last from2 weeksto3 months. I personally have kept them up to a month. If you want to be safe you can make smaller batches with smaller,pint size jarsso you eat them quickly.
It’s so easy to do that you can quickly make them whenever you want. This is a larger batch recipe but you can cut the ingredients in half and just make 2 or 3 jars. Or make the whole batch of pickling liquid keep the leftover brine in the refrigerator and use for another day.
More easy refrigerator pickled veggies to try.
If you liked pickled veggies here an are a few more easy recipes to try and that are very similar to this recipe. So they don’t take long to make and there is no canning involved. Just click on the picture to get to the recipe.
Well I hope you like this recipe as much as I do. I mostly posted this for my own use; so I can have the recipe at my fingertips to make these year round.
I keep a plate of them by my computer when I’m working and just crunch on one when I get hungry. I like that it’s low carb but it’s also a healthy food too. Plus the canning process can be overwhelming and these quick pickles are easy and take little time.
The nutritional information is an approximation because it will be dependent on how many green beans you use and how many jars (I used 5 jars).
But the nutrition for about ¼ of a pint jar which is roughly 10 green beans is: 17 calories / 0.1g fat / 2.7g carbs / 0.8g fiber / 0.5g protein = 1.9g net carbs
Spicy Pickled Green Beans (low carb)
Yield: 5 pints
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
These spicy pickled green beans are crunchy, spicy and sweet and best of all, a nice low carb snack. Because they are refrigerator pickles there's no actual canning involved and you can make them quickly.
Ingredients
- 3 cups water
- 3 cups white vinegar
- ¾ cup of sweetener
- ¼ cup of salt
- 4 cloves of garlic - crushed
- 2 teaspoons of oregano
- 1 teaspoon of coriander seeds
- 1 ½ pounds green beans, cleaned and trimmed*
- 4 fresh jalapeños, sliced
- 4 fresh cayenne peppers, sliced
- 5 pint jars
Instructions
- Get out a large pan and heat to medium heat. Add in the water and all the ingredients except the vegetables and bring to a boil.
- Divide green beans and peppers evenly among your 5 pint jars.
- Pour pickling brine over the vegetables and let cool. If you have leftover brine you can refrigerate and use for other pickled vegetables.
- Cover and place in the refrigerator over night.
- *Note: this pickling recipe will make roughly 5 pint jars of spicy pickled green beans. It will depend upon how many beans you put in your jars. Serving size is roughly 10 green beans.
Notes
Note: These are refrigerator pickles. As in they have to be refrigerated but they will keep for quite a long time. You don't want to can them because the green beans and peppers would get soggy. You want them to be crispy and crunchy.
I've read that refrigerator pickles can last from 2 weeks to 3 months. I personally have kept them up to a month. If you want to be safe you can make smaller batches with smaller, pint size jars so you eat them quickly.
The nutritional information is approximate because it will be dependent on how many green beans you use and how many jars (I used 5 jars). But the nutrition for about ¼ of a pint jar which is roughly 10 green beans is:
17 cals / 0.1g fat / 2.7g carbs / 0.8g fiber / 0.5g protein = 1.9g net carbs
Nutrition Information:
Yield: 20Serving Size: 10 green beans
Amount Per Serving:Calories: 17Unsaturated Fat: 0g
