Texas Green Fire Pickled Green Beans
Tangy, spicy pickled green beans infused with jalapeños, garlic, and dill for a bold Texas flavor. Perfect as a snack, salad topper, or tangy condiment.
Servings: 2 servings
Calories: 25kcal
Ingredients
- 1 lb fresh green beans, trimmed
- 2 cups white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 2 garlic cloves, peeled
- 2 jalapeños, sliced
- 1 tsp dill seed
- 1/2 tsp mustard seeds
Instructions
- Bring a large pot of water to a boil. Add green beans, blanch for 1 minute, then transfer to ice water. Drain thoroughly.
- Pack blanched green beans upright in two clean pint jars. Add garlic, jalapeños, dill seed, and mustard seeds evenly.
- In a saucepan, combine vinegar, water, kosher salt, and sugar. Simmer until salt and sugar dissolve.
- Pour hot brine over beans in jars, ensuring they are submerged. Leave 1/2 inch headspace. Tap jars to release air bubbles.
- Seal jars, cool at room temperature, then refrigerate. Let sit 48 hours before serving.
Notes
Adjust jalapeño quantity for desired spiciness.
Add a small piece of ginger for extra flavor.
Store in sealed jars in the refrigerator for up to 1 month.
Double the brine if preparing larger quantities.
Add a small piece of ginger for extra flavor.
Store in sealed jars in the refrigerator for up to 1 month.
Double the brine if preparing larger quantities.