Spicy Canned Beans

I met with an old friend for a drink.  She has a beautiful 5-year old daughter whose head is full of most peculiar notions.  Here is one of the conversations she recently had with her mommy:

Mommy. “Promise you’ll never tell me you are too old for kisses or cuddles.”

Child. “What are you talking about mom, don’t be silly, of course I’ll never be too old. You and dad are old and you give each other kisses and cuddles all the time.”

So cute!  The cutest thing I heard from my 3-year old was “Oh, MAN!” after a potty training accident…

Well, my kid is not much of a talker.  He is also not much of an eater.  He wouldn’t try these canned beans, but oh, they are so worth a try!

Print this recipe



  • 2 cups water
  • 2 cups apple cider vinegar
  • 3 tablespoons kosher salt
  • 1 1/2 tablespoons sugar
  • 8 cloves garlic
  • 1 tbs mustard seeds
  • 3 jalapeno peppers, sliced
  • assorted peppers, sliced
  • 4 small dried hot red chiles
  • 1 1/2 pounds green beans, trimmed


I use this canning kit – it’s cheap and easy to use.

Sterilize the jars: Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.

Sterilize the lids: boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.

Prepare for canning: bring to boil a large pot of water.  There should be enough water to completely submerge the jars and have about an inch of water on top of them.

Make the marinade: Bring the water, vinegar, salt, and sugar to boil.

Preserve: Distribute the remaining ingredients between the jars. Pour the vinegar mixture over them, leaving about 1/4 inch of space between the top and the marinade.  Secure the lid.

Using the jar lifter, carefully place the lidded jars in the large pot of boiling water, make sure they are completely submerged.  Boil for about 10 minutes.

Remove the hot jars using the jar lifter, and place them on a towel.  Let cool completely before labeling.  Make sure the lid tops are not popping in the center.

These will take 6 or so weeks to process, but the wait is worth it – they are a perfect addition to a salad, pizza, or anything else you like to spice up.


  1. dianeskitchentable says:

    What a beautiful gift that would make. Your son’s comment is adorable. I remember potty training accidents & one time as I was cleaning the mess up, fuming & muttering, getting myself all worked up my daughter came over & rubbed my back saying “it’s ok Mom, it’s ok, not the end of the world”. And she was right.

    • Anastasia says:

      Ohm.. yeah.. It’s funny how dropping a bowl of Mexican rice on the floor, spilling chocolate milk all over the carpet, sneaking crackers into the bed, and destroying a neat pile of freshly folded clothes all in 15 minutes doesn’t seem like the end of the world to them!

  2. Alicia says:

    Yum! Pickled green beans are one of my favorite things. Last year I made 21 pints, and only one is left! I like that you have a small recipe for those who don’t want to make dozens of jars.

    • Anastasia says:

      Wow, you really like those pickled green beans! I can only finish 21 pints of jam in a year! Savory stuff is made for occasional use in this household ;-)

  3. Come Due Maiali says:

    One of my best picked food memories was baby pattypan squash back in Russia. If you can get your hands on some, you should try this recipe with the “patissoni”; I am sure it will be equally amazing!

  4. flyfishbrat says:

    Oh my, you make the whole canning process sounds so easy. Please come visit me and teach me how to accomplish this wonderful method of preserving food. I have tried and tried and just can’t seem to get it. But I will keep practicing.

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