Get ready to spice up your snacks with these crunchy, zesty Spicy Dilly Beans! Perfect for adding a kick to your meals, a ...

1 16-ounce jar with lid sanitized; 2/3 cup white vinegar; 1/2 cup water; 2 tablespoons white sugar; 1 teaspoon garlic, salt, pepper mixture; 6 cloves garlic ...

5 ounces (about 18) green beans, washed and cut to fit height of the mason jar; 3/4 cup apple cider vinegar; 1/2 cup filtered water; 4 dried red chile peppers, pierced once or twice ...

Trim green beans and place in a 2-quart jar. Add sliced garlic. ... Cover and chill for 24 hours. Pickled beans will last for 1 month in the refrigerator.

If the beans are long and elegant, a tall jar will show off the pickle to great advantage. (Ball makes a 24-ounce jar that is perfect for the Kentucky Blue Wonder bean.) Turn the jar sideways to ...

This recipe makes pickled beans for short-term storage. They’ll keep for a month or two in the refrigerator. Fish them out of the jar as a snack, in a salad, or as a condiment with meals.

3-1/2 cups white wine vinegar. 3-1/2 cups water. 2 tablespoons pickling salt. Into each of six sterile pint mason jars, put one sliced garlic clove and one teaspoon mustard seeds.

Barbara Daniel of Cross Lanes, W.Va., was looking for a “good old” recipe for making pickled green beans. She said that her grandmother always made them, but most of her recipes are long gone.

1 ½ cups fresh green beans with stems snapped off and cut in half Add vinegar, sugar, and garlic to the jar. Tighten the lid and shake until the sugar dissolves.