Hot Pickled Green Beans with Sourwood Honey

Sourwood Pickled Green Beans?  Here’s why – I have been working on a recipe for Grilled Tomato Bloody Marys with Candied Bacon and Pickled Green Beans as accouterments to really make the drink spectacular.  This week we had Bloody Mary Monday after work (it was a hit in case you’re wondering).  I brought in samples of the recipe I was perfecting when one thing became very clear – the Hot Pickled Green Beans were everyone’s favorite.  I personally thought the Sourwood Candied Bacon was life-changing but the consensus was unanimous and the winners were these green beans.  Even the few who don’t drink Bloody Mary’s were savoring these spicy, flavorful green beans and asking for the recipe so here it is.

One thing I love about cooking is the personalization.  Don’t like spicy? Don’t add the peppers! How much garlic should you use? However much you like! Some of my recipes might sound vague but that’s only because you can personalize the ingredients that don’t have measurements.

Pickling Juice
Salt
Peppercorns
3-5 garlic cloves – smashed
1/2 c. Sourwood Honey
2 cup of Apple Cider Vinegar
(1) lime juice
slices of lemon, lime
Thai chili peppers

Directions
Blanch green beans in salted boiling water
4 min. for large
3 min. for medium
2 min. for small

In simmering water, add:
Salt
Peppercorns
3-5 garlic cloves – smashed
1/2 c. Sourwood Honey

Transfer green beans to ice bath

Stack green beans in mason jar and add:
Slices of lemon and lime
Thai chili peppers

Allow mixture to cool so it doesn’t further cook the green beans
combine with:
2 cup of Apple Cider Vinegar

Juice from 1 lime
Pour over green beans

Seal
Shake
Store in fridge

Sourwood Pickled Green Beans in a Grilled Tomato Bloody Mary

Sourwood Pickled Green Beans in a Grilled Tomato Bloody Mary

Best.
Pickled.
Green Beans.
Ever.

Recipe by Queen Bee Kate Dowdle

 

Comments (2)

  1. Terry L Whisenant says:

    These sound great! How long should you let them pickle before they are ready? or can you use them immediately? Also, where does the alcohol come in for the Bloody Mary? Do you go virgin or to taste, per preference?
    Thanks!

    1. kate says:

      Hey Terry! The Pickled Green Beans are immediately amazing but the longer you let them sit, the better they get. The batch we let sit overnight was the best! We used Ghost Coast Vodka for the Bloody Mary – to taste.

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