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Lemon-Chile Green Bean Pickles

Lemon-Chile Green Bean Pickles

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.


  • 1½ pounds green beans, trimmed
  • 1 lemon, thinly sliced, seeds removed
  • 4 chiles de árbol (optional)
  • 1 cup distilled white vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon crushed red pepper flakes

Special Equipment:

  • Two 1-qt. canning jars with lids

Recipe Preparation

  • Divide green beans, lemon, chiles, if desired, and garlic between jars.

  • Bring vinegar, salt, sugar, red pepper flakes, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.

  • Do Ahead: Green beans can be pickled 2 months ahead. Keep chilled.

Nutritional Content

For 32 servings (about 1/4 cup each): Calories (kcal) 10 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 360Reviews SectionI really liked this recipe! Only suggestion I would make is to cut the brine with a bit of water when canning unless you really like some pickles with a strong bite of vinegar (which I do). Some people said they were a bit too potent, but overall very good!joemcintyrePhiladelphia06/26/18

Watch the video: Harvesting u0026 Canning Hot u0026 Sweet Peppers (October 2021).