Zesty Pickled Green Beans (published in Chile Pepper Magazine)

Zesty Pickled Green Beans

Zest Factor: Hot * Yield: 4 servings


As presents or a simple snack these pickled green beans are bold enough to stand alone.  Irresistibly crunchy and spicy you’ll be surprised how fast they vanish from your plate.


4 large handfuls of green beans, steamed

2 cup rice vinegar

2 cup water

1/2 cup sugar

4 teaspoons jolokia hot sauce

2 tablespoon dried dill

8 garlic cloves, crushed

2 long red chile peppers, cut lengthwise, keep seeds (I used Bangalore Torpedo chiles)

In a medium saucepan over high heat bring rice vinegar, water, sugar, hot sauce, dill, garlic and red chiles to a boil. Pour over green beans covering them thoroughly. Place bean/pickling mixture into 2 pint containers and chill for later use. Use after 2 hours or reserve for the next day or jar for gifts. Enjoy:  zesty pickled green beans!


One thought on “Zesty Pickled Green Beans (published in Chile Pepper Magazine)

  1. I’ve made these before & they’re the bomb & I’m a major chilihead. & this recipe itself was 1 I used, longtime subscriber of Chili Pepper mag. Kevin “Rocket” Riley

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