The Quickest Spicy Pickled Green Beans


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A note from Maggie

Fresh things are pushing through in my garden and piling up at all the local farm stands. Set amid early zucchini and cucumbers and summer squash, green beans are ripe and ready. I love eating them raw and crunchy. With this recipe (which is so fast and easy), green beans remain full of bite and kicked up just enough. Bring a jar to any summer potluck and watch them disappear, fast. Just add a gift tag, a length of twine, or even a classic Bloody Mary mix.

Also, in case you missed it, I’m speaking at The Hello Sessions in Portland, Oregon in October. I can’t wait to meet Molly YehLisa Congdon, so many others, and YOU! If you’d like to join the 1-day conference – where I’ll speak about turning this blog/business into the Food Gift Love cookbook – use code EATBOUTIQUE10 at check-out for 10% off. The discount code expires July 30th.

It’s funny how you can live with someone forever, share secrets, talk endlessly and still never really learn everything about your person. I recently learned that my person, Lenny, likes pickles. I was dumbfounded; I genuinely had no idea!

Fortunately, our pickle conversation led to us knowing we’re both on the same page: no sweet pickles for us. We like our pickles crunchy, never soggy. We like dill and some spice, some real flavors.

MORE: Get your flavor and spice fix with our favorite hot sauces.

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It all got me thinking about pickles beyond the traditional cucumber ones that sit on grocery store shelves. I’ve enjoyed some pretty amazing pickles in the past. I’m particularly enamored of ones made with carrots, beets, and even green beans.

It’s high summer and green bean season, so I chose them – they’re easy snacking, but also double as a fantastic hostess gift, especially when you slip them into a round of Bloody Mary cocktails.

MORE: Get expert tips and tricks to the perfect Bloody Mary.

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This recipe is so easy I feel like I should apologize. There is no jar sterilization and no long hot water baths; you simply bring the brining ingredients to a boil, place the fresh ingredients into a jar, and then pour the hot brine over the top.

This is also an especially good foundation for being creative. Use the quantities given, but try switching out the vinegar or tossing some shallots or garlic scapes in. Try fresh thyme or oregano instead of the dill. Have fun with this recipe (you really can’t go wrong), and enjoy sharing a jar or two with someone you love (maybe, in fact, your person).

More: There’s more pickled deliciousness in relish form.

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Spicy Pickled Green Beans

If you can’t find Pinot Grigio vinegar then please feel free to use white wine vinegar.  The type of chili you use depends on how much heat you like. We like spicy, so I used Chile de Arbol Peppers, which on a scale of 1 to 10 is a 7; flavorful, but not fire hot.

Makes: 2


  • 3 cups Pinot Grigio vinegar or white wine vinegar
  • 3 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 70 green beans, stem-end cut off
  • 6 cloves garlic, peeled, and thinly sliced
  • 6 dill sprigs, full sprigs not individual pieces - usually about 8 sprigs come in a bunch
  • 2 dried chili peppers


  1. Add the vinegar, water, salt, and sugar to a medium saucepan over medium heat. Bring to a boil and remove from the heat.
  2. Evenly divide the green beans, garlic, dill springs, and peppers between 2 quart jars. Carefully cover with the vinegar-mixture. Seal with lids and shake.
  3. Place in the refrigerator for at least a day before eating or serving. Shake occasionally. They'll keep for about a month - if they last that long!

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.