Spicy Pickled Beans

Serves 16


  • 2 quarts water
  • 1 tablespoon salt
  • 1/2 pound green beans, trimmed
  • 1/2 pound wax beans, trimmed
  • 1 1/4 cups red wine vinegar
  • 1/2 cup sugar
  • 1/2 cup sherry vinegar or cider vinegar
  • 1/2 cup vodka
  • 2 tablespoons mustard seeds
  • 1 tablespoon black peppercorns
  • 1 to 2 teaspoons crushed red pepper
  • 4 garlic cloves
  • 4 fresh dill sprigs
  • 2 bay leaves

Preparation: Bring 2 quarts water and salt to a boil in a large saucepan. Add beans, cook 4 minutes or until crisp-tender. Drain; place in a large bowl.

Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.

Notes: These beans can be refrigerated in an airtight container for up to two weeks.

Serv. Size: 1 ounce

Amount Per Serving

Cals: 21 From Fat: 13

Total Fat: .3g

Cholesterol: 0mg

Sodium: 47mg

Total Carb: 3.8g

Dietary Fiber: 1.3g

Sugars: na

Protein: .8g