Spicy Pickled Beans
Description
Every great Caesar (including my Border Town Bold Caesar) deserves a garnish with some backbone, and these Spicy Pickled Beans are exactly that. These beans are crisp, vibrant, and pack a calculated punch. The secret lies in the Penzey’s Pequin Peppers—tiny but mighty dried chilies that release a clean, smoky heat as they infuse the brine.
Balanced with fresh dill and a sharp vinegar tang, these beans are designed to awaken your taste buds. I prep these small-batch jars early in the week to ensure that by the weekend, the spice has fully penetrated the bean for that perfect, crisp snap. They are the ultimate 'Flavorful Foodie' staple—simple to make, budget-friendly, and guaranteed to elevate your cocktail game.
Ingredients
Instructions
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Pack the Jars
- Add 1/2 tsp dill seeds and 1/2 tsp mustard seeds to each jar, along with pepper flakes (if using).
- Stand your trimmed green beans vertically in two clean pint jars.
- Tuck four whole chili piquins into the side of each jar so they are visible against the glass.
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Infuse the Brine
In a small pot on your cooktop, combine the vinegar, water, salt, smashed garlic, and peppercorns.
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The Flavor Boil
Bring the brine to a rolling boil. Let it boil for 2-3 minutes to ensure the garlic and pepper oils have fully infused into the liquid.
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Strain and Pour
Place a fine-mesh strainer over your jars and pour the hot brine directly over the beans.
This catches the garlic and peppercorns, keeping your jars clear and preventing the garlic from turning purple later.
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Seal and Set
Leave about 1/2 inch of space at the top. Seal the jars and let them cool on the counter before moving them to the fridge.
Note
Keep these beans in the fridge.
