These spicy pickled green beans are ridiculously addictive. I’m not kidding. I ate an entire jar in one sitting. They are crunchy, spicy, tangy and healthy! Always a big plus for me!
Every year Juliet participates in a youth fair called Imaginology at our local fairgrounds. It’s really great because the 4-H clubs, FFA and other organizations have the opportunity to show off what they learned over the year. We are coming up on this year’s event in the next couple months, so Juliet is furiously trying to perfect her projects. I’m sure I will be giving you a bunch more details on all the build up to the big weekend this year.
Last year, a bunch of the parents got together to judge all the projects and award ribbons and medals. It’s great fun hanging out with the other parents without the kids around, but kinda scary taking the matter of “judging” into our hands. It is absolutely amazing what these kids can do. I am always so stunned at the creativity and the hard work they put in to all their projects. I was part of the group to taste the food preservation entries. Woo hoo! I was thrilled since I do a lot of preservation myself. I tasted so many amazing things these kids made, but none were better than these pickled green beans. I fell in love, copied the recipe and have been making them ever since.
If you are reading this, you were perhaps one of the many people who not so subtly pointed out that these pickled green beans would be perfect in bloody mary’s. Ok! Ok! I hear you!!! I created this bloody mary recipe with dill especially in mind so the beans are especially comfortable when they are soaked in the drink.
Oh my gosh, when I was looking up things I could garnish my bloody marys with, I discovered that there is a restaurant that puts an entire fried chicken in theirs. An entire fried chicken!! This is ridiculous! I could build a meal on top of a bloody mary. Everyone else apparently has! I went easy-unique. Pork chicharrones are perfect in my bloody marys giving a salty crunch to each sip.
Of course bloody mary’s just beg for a leisurely sunday brunch. Especially during a long weekend. I had a couple friends over to be guinea pigs for these bloody marys. I guess they were good – the vodka is gone…. What is better than starting the day off drinking anyways?
I usually make these green beans and hot water bath can them so I can have rows of them ready to go on my shelf. Thankfully it’s easy to make them into refrigerator pickles and they are ready in just a day. I know it’s going to be really hard to wait a whole day to dig into these so I recommend making a TON at once so when you finish off the first jar during the first day it’s ready, you have many more for tomorrow.
- 4 pounds fresh green beans
- 8 – 16 heads fresh dill
- 8 cloves garlic, peeled
- ½ cup pickling or kosher salt
- 4 cups white vinegar
- 4 cups hot water
- 2 teaspoons red pepper flakes
- 46 ounces tomato juice
- 1 lemon, juiced
- 1 teaspoon worcestershire sauce
- ¼ teaspoon creole seasoning
- 1 teaspoon fresh grated horseradish
- 1 teaspoon hot sauce
- 2 tablespoons fresh dill, chopped
- For the green beans: Wash and trim ends from beans and trim to 4 1/2” in length. In 8 clean pint jars, put 1 to 2 dill heads, a clove of garlic and divide the red pepper flakes evenly between the jars. Pack beans in vertically as tight as you can.
- In a saucepan on the stove, combine salt, vinegar and water over medium high heat. Bring to a boil and let the salt dissolve. Remove from heat and pour over beans, covering them. Seal jars and refrigerate for at least a day.
- For the bloody marys: Mix all ingredients together. Refrigerate overnight. Serve over ice mixed with vokda. Be creative with the accompaniments – green beans of course, dill fronds, and pork chicharrones are all fun!