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Recipe Detail Page
Spicy Pickled Green Beans
Early Summer 2007
Pickled green beans are a specialty at the Fairmont Jasper Park Lodge in Alberta where they are served in place of celery sticks in Bloody Caesars. They are also terrific in Martinis, served as part of a pickle assortment or as burger garnish. To incorporate into an antipasto platter, whisk a little of the pickling liquid with olive oil and drizzle over the beans and other antipasto items. This is a small batch so you don't need process the filled jars in a boiling water canner, but they do need to be kept refrigerated.
Makes 4 cups (1 L), 2 jars
1 lb (500 g) green beans
½ cup (125 mL) granulated sugar
1¾ cups (425 mL) white wine vinegar
2/3 cup (150 mL) water
1 tbsp (15 mL) pickling or sea salt
1 tsp (5 mL) celery seeds
1 or 2 fresh hot peppers, seeded and quartered (long red chile, jalapeño or Scotch bonnet)
1. Warm two 2 cup (500 mL) canning jars by filling with hot water. Set aside.
2. Rinse green beans well under cold running water. Drain well. Cut off stems and discard any imperfect beans. Set aside.
3. Combine sugar, vinegar, water, salt and celery seeds in a large saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Add beans, pressing to immerse in liquid and return to a boil. Remove from heat.
4. Empty jars and place half of the hot pepper pieces in each jar. Add beans, packing lightly but leaving room for liquid. Fill jars with enough pickling liquid to cover beans. Let cool, cover and refrigerate for at least 3 days. Store in refrigerator for up to 1 month.
Makes 4 cups (1 L), 2 jars
