Spicy Pickled Wax Beans

by Kimberly Hickok

Any of you that have been following my posts for any length of time know how much I love pickled things –

Pickled OnionsPickled Onions

Crunchy Refrigerator PicklesCrunchy refrigerator dill pickles

Introducing my new favorite pickled thing – Pickled Beans! Earlier this week I picked up some beautiful wax beans and decided to make something different with them. These are a snap to make (a little bean humor).

pickled wax beans

Spicy Pickled Wax Beans

Any of you that have been following my posts for any length of time know how much I love pickled things – Pickled Onions Crunchy refrigerator dill pickles Introducing my… Recipes Spicy Pickled Wax Beans European Print This
Serves: 1 quart Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 to 3/4 pound of wax beans
  • jalapeno pepper - one small or half of a large pepper seeded and thinly sliced
  • 2 cloves of garlic
  • 1 cup water
  • 3/4 cup white vinegar
  • a pinch of sugar
  • salt
  • a quart jar

Instructions

In a small pan combine the water, vinegar and sugar. Heat and stir until the sugar is combined. Remove from heat.

Bring a large pot of salted water to a boil. In the meantime, trim the ends off the beans - the end that attaches to the plant. I like to leave the other end on the beans. Seed and thinly slice the jalapeno. Crush the garlic cloves.

Once the water comes to a boil add the beans and cook until tender. Blanch, or plunge into cold water, to stop the cooking. Pat dry and add to the quart jar along with the jalapeno and garlic. Pour the water and vinegar mixture over the beans. Put a lid on the jar and refrigerate.

These need a good 4-6 hours to 'pickle' before eating. If you can let them sit in the refrigerator overnight, that's even better.

Spicy Pickled Wax Beans - Kimversations

 

My husband, his brother and our son got to these before I could take a picture. This used to be a full jar!!!

You may also like

Leave a Comment