Stocking up on produce when it’s in-season is just smart. It’s usually less expensive, and it’s always better tasting. However, it’s easy to go overboard when faced with an abundance of fresh, ripe fruits and veggies and end up with way more than you can reasonably eat before it goes bad. That’s why it’s important to learn the best way to preserve your bounty for the cold dark winter months ahead. Some fruits and veggies are best frozen or dehydrated for later enjoyment, but for green beans, the only reasonable option has to be pickling. What’s a better accompaniment to a delicious Caesar or Bloody Mary than spicy pickled beans? They also add a delicious kick to burgers or hot dogs, spice up a potato salad, or are delicious as a little nibble on their own.
SPICY PICKLED BEANS
- 3/4 of lb of trimmed green beans
- 3 cloves garlic
- 2 cups apple cider vinegar
- 1 tbsp peppercorns
- 1 tbsp chili flakes
- 2 tsp honey
- 2 tbsp salt
- Combine vinegar, peppercorns, chili flakes, honey, and salt in a saucepan and bring to a boil over medium-high heat.
- In the meantime, prepare your jars, trim the ends off the beans, and peel and thinly slice the garlic.
- Place beans and garlic into jars, packing as tightly as you can.
- Pour boiling vinegar solution into the jars, covering the beans, and seal.
- Let cool to room temp, then refrigerate for up to a month.
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