Quick Pickled Green Beans with a Spicy Ginger Brine are a perfect addition to a charcuterie platter. They are also an excellent garnish for a spicy Bloody Mary. Or, if you’re like me, you can just snack on them right out of the jar. However you want to enjoy them, you’ll love the tangy, spicy flavor of these Pickled Green Beans.
The spice in these Quick Pickled Green Beans comes from adding Dirty Bird’s Swett Sauce to the brine. If you haven’t tried it, you really must. It’s one of the most unique hot sauces I’ve ever had, and I’m totally addicted. I find myself adding it to everything. (No this post isn’t sponsored, and I’m not an affiliate, I just really love the sauce that much. I also love to support local businesses.) Yes, you can now order the sauce online. 😊
What are you waiting for? Add a bit of spice to your life, and give these super easy, crunchy, Quick Pickled Green Beans a try.
FAQS:
How long will Quick Pickled Green Beans keep in the refrigerator?
You can safely store these Pickled Green Beans in the refrigerator for about two months. (If they actually last two months, that is!)
How long should the Pickled Green Beans sit in the refrigerator before eating them?
It’s best to wait at least two days before eating the green beans. While you can eat them 24 hours after pickling, the flavors haven’t had enough time to develop yet. This is one treat that is worth waiting for, so try to hold off for three days. You got this! 😂
Do I need to blanch the green beans first?
Short answer, no. I’ve actually tested making Quick Pickled Green Beans using both blanched and raw green beans, and I much prefer the crunch that the raw green beans have. You’re pouring hot liquid over the beans, so that par cooks them slightly, then the brine also softens them slightly. I found that the blanched green beans just didn’t have the some crunchy texture after a week in the refrigerator that the raw green beans did after pickling.
HOW TO PREPARE QUICK PICKLED GREEN BEANS:
Begin by washing and trimming your green beans. Cut the beans to fit in the pint jars with about one inch of room at the top. Fill each pint jar completely with the uncooked green beans.
Cut about a quarter cup of onion slices, and add 5-6 slices to each jar—just work each slice in among the beans. Slice 2 small garlic cloves very thinly, and divide the slices evenly between the two jars. Finally, add a half teaspoon whole peppercorns to each jar of green beans.
To prepare the brine, simply combine the water, white wine vinegar, Swett Sauce, kosher salt, and honey in a sauce pan, and bring to a boil. Whisk to ensure all ingredients are well combined. After the brine boils for a few minutes remove from the heat, allow to cool slightly, then pour into each of the jars. Let each jar cool on the counter for about 15 minutes, then fasten a lid on top, and place in the refrigerator.
Keep refrigerated at least 3 days before eating. Quick Pickled Green Beans with a Spicy Ginger Brine will last about 2 months in the fridge before they begin to lose their crunch.
SERVING SUGGESTIONS FOR QUICK PICKLED GREEN BEANS:
- Cut into 1-2 inch pieces and add to salads for extra flavor and crunch.
- Use as a garnish for Bloody Marys rather than the typical celery stalk.
- Add to party platters for easy finger food snacking.
- This one is gonna sound crazy, but pickled green beans are actually delicious chopped up in potato salad.
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RECIPE NOTES:
- You can see from my photos that I used one wide mouth and one small mouth pint jar for this recipe. I have to say that the wide mouth style is mush easier to use.
- Dirty Bird’s Swett Sauce gives the brine its unique flavor in this recipe. (I’m not an affiliate—I just really love this hot sauce.) If you absolutely can’t get your hands on it, You can add your favorite hot sauce to the brine along with some slices of ginger to obtain a similar flavor.
- Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.
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Quick Pickled Green Beans with a Spicy Ginger Brine
Quick Pickled Green Beans with a Spicy Ginger Brine are an addictively delicious, crunchy snack and a super easy recipe to make.
Ingredients
For the brine:
- 1 ½ cups water
- ⅔ cup white wine vinegar
- 5 teaspoons Swett Sauce
- 2 ½ teaspoons kosher salt
- 2 teaspoons honey
For the green beans:
- 1 pound green beans, trimmed
- 2 small cloves garlic
- ¼ cup sliced onion
- 1 teaspoon whole peppercorns
Instructions
- Begin by washing and trimming your green beans. Cut the beans to fit in the pint jars with about one inch of room at the top. Fill each pint jar completely with the uncooked green beans.
- Cut about a quarter cup of onion slices, and add 5-6 slices to each pint jar—just work each slice in among the beans. Slice 2 small garlic cloves very thinly, and divide the slices evenly between the two jars. Finally, add a half teaspoon whole peppercorns to each jar of green beans.
- To prepare the brine, simply combine the water, white wine vinegar, Swett Sauce, kosher salt, and honey in a sauce pan, and bring to a boil. Whisk to ensure all ingredients are well combined. After the brine boils for a few minutes remove from the heat, allow to cool slightly, then pour into each of the jars. Let each jar cool on the counter for about 15 minutes, then fasten a lid on top, and place in the refrigerator.
- Keep refrigerated at least 3 days before eating. Quick Pickled Green Beans with a Spicy Ginger Brine will last about 2 months in the fridge before they begin to lose their crunch.
Notes
- Dirty Bird’s Swett Sauce (I’m not an affiliate—I just really love this hot sauce.) If you absolutely can’t get your hands on it, You can add your favorite hot sauce to the brine along with some slices of ginger to obtain a similar flavor.
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Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.
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