I created this recipe out of necessity, which sometimes is the best reasoning behind a new recipe. Leftovers can seriously unlock your creativity, and after the Bridal Expo, leftovers is exactly what I had. Sam and I discovered that not everyone was inclined to eat healthy veggies while cruising booths (we won’t talk about how fast our cheesy garlic dip disappeared, though). The result: a ton of leftover crudite.
No worries, this gave me the perfect opportunity to try my hand at a spicy pickled green bean recipe. These are amazing as an appetizer and take on complete perfection as a condiment for a spicy Bloody Mary. But, since I’m currently visiting my parents, I didn’t have access to mason jars and pickling supplies…so I made them for the fridge instead of the pantry! They will last at least a week in the fridge…if they last that long in the jarI decided to play with some of my favorite flavors. No dilly pickles here! Just hints of chilies, garlic, citrus, black peppercorns, apple cider vinegar, and honey.First, wash and trim your green beans. Now, carefully place your green beans upright in your jar…this allows you to pack in more beans and let’s the pickling marinade cover everything evenly (AND, let’s face it, it looks pretty and I like pretty).Now for the flavor! Cut a serrano chili in half, lengthwise. This way you expose the heat of the seeds and ribs to the marinade. Then add in a slice of lemon, cut in half so that it will fit.Lastly, pop in two whole garlic cloves, YUM.Now for the actual marinade. Add 3/4 cup of apple cider vinegar and 3/4 cup of water in a pot.Add 1 tablespoon of salt.And 1 tablespoon of honey.Lastly, add in one tablespoon of whole black peppercorns.Bring to a boil and cook for at least 5 minutes. You don’t want too much evaporation, but you do want food safety!Once the marinade is done boiling, use a funnel to pour it over your jarred beans.
These beauties will make a great hostess gift, or if you are not in a sharing mood, a wonderful snack for any occasion. Ok, now I’m craving a Bloody Mary something bad!
Spicy Refrigerator Pickled Green Beans
- green beans, washed and trimmed (I prefer the little french haricots vertes beans, but any will do)
- 1 serrano chili, halved lengthwise
- 2 cloves of garlic, whole
- 1 slice of lemon, cut in half
- 3/4 c apple cider vinegar
- 3/4 c water
- 1 tbls salt
- 1 tbls honey (I used raw, but any will do)
- 1 tbls whole black peppercorns
In a glass jar, or mason jar, layer in your green beans is a pretty fashion. When almost full, stop and add in your garlic, serrano chili halves, and your lemon slices. In a pot, place the vinegar, water, salt, honey, and peppercorns. Bring to a boil and cook for 5 minutes. Using a funnel, pour the hot mixture right over the beans in the jar, making sure to cover all the beans. Now, seal it up and refrigerate overnight. These will keep in the fridge for a week. Enjoy as a snack or a garnish!