Quick Spicy Pickled Urizun Japanese Winged Beans

Walking out in the garden, I noticed I needed to go ahead and harvest some of my Urizun Japanese Winged Beans before they got too big. I went ahead and harvested them and decided to make some quick “refrigerator-style” spicy pickled beans. I’m glad that I did as I love everything pickled and these are delicious as expected.

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Note: this same recipe is great with any green bean! However, because I am using a winged bean, I just prefer to cut them so you have a cluster of stars.

Slicing up my Urizun Japanese Winged Bean for Pickling

Note that I did leave the really small ones intact as they are really tender and will have no problem soaking up all the pickling goodness!

Urizun Japanese Winged Bean all Sliced Up. I left the really small ones whole.

I added some sliced Sweet Vidalia Onions and some sliced Elephant Garlic. That does nothing but add flavor!!

Added some sliced Sweet Vidalia Onions and some fresh Garlic Slices to it
Added some sliced Sweet Vidalia Onions and some fresh Garlic Slices to it

We add into the pot the vinegar, salt, sugar, peppercorns, and red pepper flakes as we want to get all these flavors coming together as one.

Heating up the Pickling Solution
Using funnel to Pour in the Pickling Solution
Mason jars are now filled with everything including the spicy pickling brine.
Ready to go in the Refrigerator

Quick Spicy Pickled Green Beans

D Ferguson
If you enjoy pickled vegetables, you've got to try this out as it allows you to quickly pickle beans or anything else and place in the refrigerator for up to 2 months before having to eat them.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Side Dish
Cuisine American

Equipment

  • 1 Pot
  • Mason Jars

Ingredients
  

  • 1 lb Urizun Japanese Winged Bean or any Green Bean
  • 1 small Onion, Sweet Vidalia
  • 1 clove Garlic, sliced
  • 1 cup Rice Vinegar
  • 1/2 cup Water
  • 1/2 tbsp Sugar, white granulated
  • 4 sprigs Dill, fresh Dried dill can be substituted
  • 1/2 tsp Peppercorns, Black
  • 1 tsp Red pepper flakes

Instructions
 

  • Wash beans and remove the stems. Cut into slices to fit into jar.
  • Place cut beans, onions, garlic and dill into mason jars.
  • Prepare the pickling brine by bringing the rice vinegar, water, salt, sugar, red pepper flakes and black peppercorns to a boil.
  • Pour the hot brine into the mason jars. Give it a good shake to disperse the brine all throughout the beans and other ingredients.
  • Put a lid over the jar and refrigerate.
  • Let it sit about 4 days before eating.
  • Enjoy the pickled goodness while keeping in the refrigerator for up to 2 months.
Keyword bean, pickle, pickled, quick, quick pickle, refridgerator pickle, spicy, Winged Bean

Published by D Ferguson

Just a simple man doing my thing living the simple life in Louisiana.

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