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Spicy Pickled Green Beans

July 28, 2010

A friend introduced me to pickled green beans a few years ago, and it was love at first bean. Still, I didn’t consider making my own until this week when I rescued five pounds of beans from an over flowing farmstand for $0.99 a pound. For the price of a single jar from Tillen Farms, I made four pints. Try them with a chunk of Pleasant Ridge Reserve cheese.

Spicy Pickled Green Beans


1 1/2 cups champagne vinegar
1/2 cup cider vinegar
1 cup water
1/2 cup granulated sugar
6 cloves garlic, peeled
4 dried red chilis
2 teaspoons coriander seeds
1 T black peppercorns
3/4 pound green beans, blanched for 2 minutes
2 pint jars, canning lids and rings


  1. Simmer liquids with spices and garlic for 10 minutes.
  2. Put beans and chilis into sterile jars.
  3. Pour liquid into jars, distributing the spices and garlic evenly between the two jars.
  4. Seal. Process in a gently simmering water bath for 5 minutes.
  5. Carefully remove hot jars. Loosen the rings and re-tighten.
  6. Store the beans in a cool, dark place for a few weeks so the flavors can develop.

Makes 2 pints.

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