Sriracha Pickled Green Beans

Easy - for beginners Serves: Makes 4-6 (1-pint) jars


Awesome. (And the perfect accompaniment with a Bloody Mary!)


  • Makes 4-6 (1-pint) jars
  • 3 cups white wine vinegar
  • 3 cups water
  • ¼ cup pickling salt
  • 2 lbs. fresh green beans, trimmed to fit into jars
  • 1 cup Sriracha
  • 12 cloves garlic
  • 16 peppercorns
  • 4 tsp. dill seed


Sterilize four clean 1-pint canning jars & lids in a pot of boiling water for 10 minutes. Meanwhile, in a medium saucepan over medium-high heat, bring the vinegar, water & salt to a boil for 5 minutes. Remove the jars from the boiling water. Pack equal amounts of the green beans, Sriracha, garlic, peppercorns & dill seed in the jars. Top each with the hot vinegar mixture, leaving a ½ inch headspace in each jar.
Wipe the rim of each jar with a clean towel. Place lids & bands on the jars and process in boiling water for 8-10 minutes. Allow the jars to cool completely at room temperature. Once cooled, verify that a proper seal has formed on each jar by pressing on the lid with your finger. The lid should be slightly sunken & should not pop up and down when pressed. Any lids & jars that did not form a seal can be put in the refrigerator for up to 3 weeks. Let the properly canned jars sit in a cool, dark place for 4 to 6 weeks before opening. Once opened, jars can be kept in the refrigerator for up to 2 months.


Snack  · Side  · Beverage

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