Spicy Pickled Green Beans and Jalapenos

By tulawdog

Ingredients

• 1 pound green beans, stems snipped and broken in half if too tall for the jar
• 1 pound jalapenos, sliced thinly lengthwise
• 4 cloves garlic, sliced
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 2 tablespoons kosher salt
• 2 tablespoons sugar

Preparation

Step 1

Have ready a clean, sterilized 1 quart and 1 pint jar. Fill a large saucepan with water and bring to a boil. Add the green beans and jalapenos and blanch them for 2 minutes. Drain the pot. Divide the green beans, jalapenos and garlic slices between the jars.

For the brine, combine the vinegar, water, salt and sugar in the same large saucepan. Bring to a boil and stir until the sugar dissolves. Let boil for 2 minutes. Remove from the heat.

Carefully fill the jars with the brine to within 1/2 inch of the top of the rim, covering the vegetables completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 1 month. Over time, the heat of the jalapenos will mellow.