If you’re searching for a punchy new twist on classic pickled vegetables, SPICY GARLIC CANNED PICKLED BEANS are about to become your next obsession. These vibrant green beans are brined with zippy vinegar, a generous handful of garlic, plenty of tangy pickling spice, and just enough red pepper flakes to bring a gentle, crave-worthy heat. Each bite is crisp, garlicky, and wonderfully spicy—delivering a homemade treat that’s perfect for snacking, cocktail garnishes, and gifting. Best of all, you can stash these away for months and enjoy peak summer flavor any time of year!
Ingredients You’ll Need
Gathering simple, quality ingredients is truly the secret to outstanding SPICY GARLIC CANNED PICKLED BEANS. Each element plays a starring role, whether it’s building briny backbone, fresh crunch, or that irresistible kick of heat. Let’s see what you’ll need:
- Green beans: Fresh, crisp beans (4 to 5 pounds) are best—make sure they snap easily for maximum crunch in the jar.
- White vinegar or apple cider vinegar: (6 cups) Both work beautifully, but apple cider vinegar gives a hint of fruity complexity to the brine.
- Water: (3 cups) Dilutes the vinegar just enough to keep the beans bright and not too sharp.
- Granulated sugar: (3/4 cup) A touch of sweetness balances the acidity and spice.
- Pickling spice: (3 tablespoons) This mix brings classic pickled flavor—feel free to use homemade or grab your favorite store blend.
- Pickling salt or pure fine sea salt: (1 tablespoon) Essential for crisping the beans and preserving flavor—avoid iodized salt to keep the brine clear.
- Garlic cloves: (14, cut in half) The real star—garlic infuses every jar with robust flavor.
- Red pepper flakes: (1/8 teaspoon per jar) Adjust the heat to your liking; if you like it fiery, toss in a pinch more.
How to Make SPICY GARLIC CANNED PICKLED BEANS
Step 1: Get Your Jars and Canner Ready
Start by prepping your jars and water bath canner. Keep the water simmering in the canner as you work. This ensures the jars are sanitized and ready to be filled while staying warm, which helps prevent issues with sealing later.
Step 2: Trim the Beans
Wash and trim both ends of your green beans so they fit perfectly into your pint jars, leaving about half an inch of headspace at the top. A snug fit means prettier, crisper beans (and less floating in the jar).
Step 3: Make the Flavor-Packed Brine
In a large stockpot, combine the vinegar, water, sugar, pickling spice, and salt. Bring this mixture up to a boil, let it simmer for about three minutes, and breathe in those tangy, aromatic vibes. The brine is the flavor backbone for your SPICY GARLIC CANNED PICKLED BEANS!
Step 4: Add Garlic and Spice to Each Jar
Pop two garlic clove halves and 1/8 teaspoon of red pepper flakes into each empty pint jar. These simple additions guarantee lots of kick and that signature garlicky undertone in every bite.
Step 5: Pack the Beans and Pour the Brine
Tightly pack your trimmed beans upright into each jar. Carefully ladle hot brine over the beans, but don’t fill all the way—stop at that half-inch headspace for proper canning. Use a chopstick or spatula to remove any stubborn air bubbles.
Step 6: Wipe, Seal, and Process
Wipe down the rims of your jars so they’re perfectly clean, then fasten lids until finger-tip tight. Place jars onto the canner’s raised rack and lower it gently into your simmering water. Bring to a rolling boil, cover, and process for 10 minutes.
Step 7: Rest and Cool
Turn off the heat and let jars rest in the water for five minutes. Carefully remove them and let them cool overnight (12 to 24 hours) on a towel-lined counter. This process allows the seals to set and prevents temperature shock.
Step 8: Check, Label, and Store
Test the seals by pressing the center of each jar lid. If there’s no pop and the lid doesn’t flex, you’re all set. Label your jars and tuck them in a cool, dark spot. For the best flavor, let your SPICY GARLIC CANNED PICKLED BEANS rest for 3 to 4 weeks so all the magic can happen in the brine.
How to Serve SPICY GARLIC CANNED PICKLED BEANS
Garnishes
Top your pickled beans with a sprinkle of flaky sea salt or an extra pinch of red pepper flakes for an added pop of flavor and color. A few sprigs of fresh dill or parsley offer a gorgeous touch and herbal freshness that complements the punchy brine.
Side Dishes
These beans are right at home beside summer favorites like burgers, potato salad, or grilled corn. They make a crisp, zesty contrast to any rich or savory dish on your plate and brighten up charcuterie boards and picnic spreads in seconds.
Creative Ways to Present
Think beyond the pickle tray! Layer your SPICY GARLIC CANNED PICKLED BEANS into Bloody Mary cocktails for an edible swizzle stick, chop and toss into sandwiches for instant texture and flavor, or pass around in a little bowl for pre-dinner nibbles that disappear fast.
Make Ahead and Storage
Storing Leftovers
Store any opened jars of SPICY GARLIC CANNED PICKLED BEANS in the refrigerator. They’ll stay satisfyingly crunchy and full of flavor for several weeks—just be sure to use clean utensils to fish out a bean or two (or ten)!
Freezing
Freezing pickled beans isn’t generally recommended, as it can change their distinct snappy texture and crispness. Your best bet is to enjoy them fresh from the pantry or fridge for that perfect pickle crunch.
Reheating
There’s no need to reheat SPICY GARLIC CANNED PICKLED BEANS—simply enjoy them chilled or at room temperature! If you’re adding them to a hot dish, toss them in just before serving to preserve their texture and bold flavor.
FAQs
Can I use other types of beans for pickling?
Absolutely! While green beans work beautifully, you can experiment with yellow wax beans or even mixed colors for a vibrant twist, just make sure they’re fresh and snappy.
How spicy are these beans, really?
The heat is adjustable—1/8 teaspoon red pepper flakes per jar gives a gentle kick, but you can dial it up or down depending on your taste (or even skip them for mild pickles).
How long will canned pickled beans last?
Properly sealed and stored SPICY GARLIC CANNED PICKLED BEANS can last 12 to 18 months in a cool, dark spot, though you might find they disappear much faster once you share a jar or two!
Do I have to use sugar in the brine?
A touch of sugar is traditional because it balances out the acidity, spice, and helps stabilize texture, but you can reduce the amount slightly if you prefer a more tart, less sweet bean.
Can I double this recipe?
Go for it! Just keep your ratios steady and don’t overcrowd your canner—working in batches if needed will help ensure every jar seals perfectly and stays food safe.
Final Thoughts
These SPICY GARLIC CANNED PICKLED BEANS are the stuff of homemade snack dreams—bright, spicy, crunchy, and loaded with personality. Whether you’re brand new to canning or a seasoned pro, don’t miss the chance to savor summer in a jar. Grab your beans, gather some friends, and let the pickling adventure begin!
Print
SPICY GARLIC CANNED PICKLED BEANS Recipe
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Yield: 7 pint-sized jars
- Category: Preserves
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Description
Discover the delightful flavors of Pickled Green Beans with this Spicy Garlic Canned Pickled Beans recipe, blending garlic, red pepper flakes, and green beans for a tangy treat.
Ingredients
Green Beans:
- 4 to 5 pounds green beans, washed and trimmed to fit pint jars
Brine:
- 6 cups white vinegar or apple cider vinegar
- 3 cups water
- 3/4 cup granulated sugar
- 3 tablespoons pickling spice (store-bought or homemade)
- 1 tablespoon pickling salt or pure fine sea salt
Additional:
- 14 garlic cloves, peeled and cut in half
- 1/8 teaspoon red pepper flakes for each jar, or to taste
Instructions
- Prepare jars and water bath canner: Keep water simmering in the canner.
- Trim green beans: Trim both ends to fit jars with a half-inch of headspace.
- Prepare brine: In a stockpot, combine vinegar, water, sugar, pickling spice, and salt. Boil, then simmer for 3 minutes.
- Assemble jars: Place garlic and red pepper flakes in each pint jar. Pack beans tightly, ladle hot brine, leaving headspace.
- Remove air bubbles: Use a chopstick or spatula. Wipe rims, secure lids, and place jars in the canner.
- Process jars: Bring to a boil, process for 10 minutes. Let jars rest for 5 minutes before removing.
- Cool and store: Cool on a towel-lined surface for 12 to 24 hours. Label and store sealed jars for 3 to 4 weeks before consuming.
Notes
- To enhance flavor, pack beans tightly to prevent floating.
- Adjust red pepper flakes for desired spice level.
- Ensure proper seal by pressing on the jar lid center without a pop-up.
Nutrition
- Serving Size: 1/2 cup
- Calories: 54 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
