Best Spicy Pickled Wax Beans Recipes

Spicy Pickled Green and Wax Beans image

Provided by Martha Stewart

Yield Makes 2 quarts

Number Of Ingredients 6

Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper

Steps:

Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

Spicy Pickled Green and Wax Beans image

Yield makes 2 quarts

Number Of Ingredients 6

Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper

Steps:

Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).

Spicy Pickled Wax Beans image

Provided by C G

Time 30m

Number Of Ingredients 9

1 1/2 lb yellow wax beans or green beans (or in combination
8 clove fresh garlic, peeled and sliced in half lengthwise
8 sprig(s) fresh dill
4 tsp whole black peppercorns (replaced 1/2 teaspoon with szechuan whole peppercorns)
4 tsp prepared horseradish (added about another teaspoon)
1 1/2 -2 c distilled white vinegar (didn't have enough distilled white and subbed with a little bit of white wine vinegar)
1/4 kosher salt
3 Tbsp sugar
2 1/2 c water

Steps:

1. Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
2. Original recipe: In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Alternatively and what I did was placed the beans in one shallow rectangular glass container, whisked the other ingredients together and poured over the beans. Then the beans were topped off with about another 1/4 cup of white wine vinegar. Close the jars and refrigerate the beans for at least 24 hours before serving.