Quick Pickled Green Beans Photo
Quick Pickled Green Beans

YIELD Makes 6 appetizer servings


1/2 pound (3-1/2 cups loosely packed) whole green beans
1/2 red bell pepper, cut into strips (optional)
1 jalapeño* or other hot pepper, cut into strips
1 large clove garlic, cut in half
1 bay leaf
1 cup white wine vinegar
1 cup water
1/2 cup white wine
1 tablespoon sugar
1 tablespoon salt
1 tablespoon whole coriander seeds
1 tablespoon mustard seeds
1 tablespoon whole peppercorns
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Wash green beans; remove stem ends, if desired. Place in glass dish just large enough to hold green beans and 2-1/2 cups liquid. Add bell pepper strips, if desired. Tuck jalapeño, garlic and bay leaf between beans.
  2. Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.
  3. Cover; refrigerate at least 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove beans from liquid before serving.
This recipe appears in: Vegetables
Serving Size: about 1/2 cup beans
Fiber 2 g
Carbohydrate 4 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 6 %
Calories 21
Protein 1 g
Sodium 119 mg
Vegetable 1
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