Crunchy, Quick Pickled Spicy Green Beans

Green beans straight off the vine are hands-down the best way to eat them. Only after you’ve had your fill is it time to try something new. Steamed is safe. Especially with a squeeze of lemon or tossed with garlic. Try serving them naked with hummus or al dente in a quinoa salad or mixed into a summer medley soup.

Another favorite, especially if you have a glut of green beans and you’re looking for a new way to prepare them, is to pickle them with hot peppers. Have them waiting in the fridge as an appetizer or quick snack. They’ll last longer than when stored in the crisper and the flavors will keep you coming back for more.

What You Need:

• 1 lb fresh green beans, cleaned and stems removed
• 2 cups white vinegar
• 2 tsp peppercorns
• 2 Tbsp salt
• 2 tsp sugar
• 3 chili pepper
• 5 cloves garlic, thinly sliced
• 3 tall 12 oz canning jars with lids, sterilized

What You Do:

• Clean and prepare green beans.
• Sterilize jars in your dish washer or in a pot of hot water. Sterilize lids in a sauce pan of hot water.
• Make a brine by combining vinegar, peppercorns, salt, sugar, and chili peppers. Break chili peppers in half, releasing the seeds into the brine.
• Bring brine to a boil and let simmer about 5 minutes.
• Stuff hot jars with green beans. Pack them tightly as they’ll reduce in size once brine is added.
• Add sliced garlic to the green beans, dividing equally between the jars.
• Pour hot liquid over green beans.
• Be sure green beans are covered with liquid. Divide peppercorns and peppers as best as possible so they continue to flavor green beans.
• Cool and then cover and refrigerate. Let the green beans marinate for at least day before eating. Eat within about 2 weeks.

Use this same brine to pickle cucumbers, peppers or another garden favorite. Eat the garlic along with the veggies and enjoy for weeks to come!