Name: Quick Pickled Beans Recipe
Prep time: 5 min
Cook time: 4 min
Total time: 15 min
Ingredients: 1 lb green beans, trimmed, washed and dried; 1 1/2 cups water; 1 1/3 cups white distilled vinegar; 2 1/2 tbsp granulated sugar; 2 tsp kosher salt; 1 1/2 tsp mustard seeds ((toasted)); 1 tsp black peppercorns ((toasted)); 6 Dill sprigs; 25-35 drops Hedessent Garlic Flavour; 6-8 drops Hedessent Chili Hot Flavour

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Our spicy pickled beans are easier and quicker to make than canning.

They can be refrigerated for up to a month and enjoyed any time in salads, sandwiches, or as a cold, tasty finger snack!

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Quick Pickled Beans Recipe

Course Side Dish, Snack

Prep Time 5

Cook Time 4

Cool Time 6

Total Time 15

Equipment

Medium saucepan
Tall jar(s) with lids

Ingredients

1 lb green beans, trimmed, washed and dried
1 1/2 cups water
1 1/3 cups white distilled vinegar
2 1/2 tbsp granulated sugar
2 tsp kosher salt
1 1/2 tsp mustard seeds (toasted)
1 tsp black peppercorns (toasted)
6 Dill sprigs
25-35 drops Hedessent Garlic Flavour
6-8 drops Hedessent Chili Hot Flavour

Instructions

In a medium saucepan, combine water, vinegar, sugar, salt, mustard seeds and peppercorns over medium heat and bring to a boil. Cook until sugar and salt is dissolved. Add green beans and cook until slightly tender, about 2 minutes.
Remove beans to a large plate to cool slightly. Tightly arrange in a bundle with dill leaves to tightly fit into a jar with available space on top. Ladle the brining mixture into the jar followed by any remaining beans. Pour enough brine to cover the green beans.
Let the liquid cool slightly before adding Hedessent Garlic Flavour and Hedessent Chili Hot Flavour. Let cool before covering. Refrigerate at least 24 hours and two days for the best flavour.

Notes

Pro Tip #1:
Toast the mustard seeds and peppercorns in a small skillet over medium-low heat until fragrant and the seeds begin to pop, about 3 minutes.

Pro Tip #2:
Enjoy leftover pickled green beans in a three-bean salad, pasta salad, or on a charcuterie board.

Note: Despite the amount of salt used for making the brine, the beans don’t absorb all of it and won’t come out overly salty.