sweet-hot refrigerator pickles {pickled green beans recipe}

a few weeks ago, we snuck away on a saturday morning and had a date.  mid-day.  we brunched and talked and held hands and wandered through ikea.  this is an act of love, with all caps, because the man detests wandering aimlessly through a store.  but i’d requested time away to dream a little, because waiting for our next season was wearying me, and he obliged. this pickled green beans recipe was inspired by a little diner called pinky’s, which boasts long lines of cheerfully hungry diners on a saturday morning, because they serve things like pork belly benedict, for goodness’ sake, and a cilantro-jalapeno-bloody mary.  which my love winked and let me order, even though he’s not a fan of hot and spicy drinks, nor do i consider us drinkers-of-a-morning.  but my goodness, it came garnished with house-made pickled green beans, and honestly, i could’ve made a meal of those.


refrigerator pickles pickled green beans recipe a


so i came home and got to work on a version of my own. i’ve never made a go at pickling before (except the quick refrigerator pickles i made in the early days of marriage – why did i stop?!), and next time i want my beans greener and crisper, and my squash softer. perhaps i can’t do this in the same batch?

pickled green beans and squash a


someone got a tummy-ache, because she ate these too many and too fast. it wasn’t me, but it could’ve been because i ate a lot, fast, too.  like mother, like daughter.

pickled yellow squash recipe a


i wanted to avoid sugar if i could, and we used agave in this recipe. it worked perfectly. the combination of the slight sweetness contrasted to pungent salty garlic, with the kick of a hot pepper, made these can’t-stop-till-the-jar’s-finished good.

sweet hot pickled green beans


(serving idea? if you don’t want to eat a whole jar on its own? we made sweet barbecued pulled venison in the crock pot and topped it with these. yum.)


sweet-hot refrigerator pickles {pickled green beans recipe}


  • 1 cup apple cider vinegar
  • 2 teaspoons sea salt
  • 1 tablespoon agave nectar
  • 1 serrano pepper, seeded
  • 1 clove garlic
  • 4 sprigs fresh dill
  • 1 cup fresh green beans, stems removed
  • 1 small yellow squash, halved and sliced
  • water


  1. Combine vinegar, salt, agave, serrano pepper, garlic, and dill in a canning jar.
  2. Fill jar with squash and green beans.
  3. Fill remaining space with up to 1/2 cup water.
  4. Seal tightly and refrigerate for 1 day, or up to two weeks.

sweet-hot refrigerator pickles


so i’m a lazy girl going for a “fresh,” raw version, and i am not up for the hot-water-bath kind of pickles.  do you have refrigerator pickle recipes you love?  do share.

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