New Orleans Hot Pickled Green Beans [Keto, Low-carb, Sugar-free, Gluten-free]
New Orleans Hot Pickled Green Beans
Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian
This recipe uses chiles, black peppercorns, and hot sauce, all flavors reminiscent of one of my favorite places…Louisiana! I used the "quick pickle" technique which can be applied to many veggies, not just green beans. And, they instantly become an amazing snack (great for getting electrolytes after a workout!), cutting up into a salad, as a zesty part of any charcuterie, or of course, add them to a Bloody Mary for a true touch of New Orleans!
*And don’t forget to read through the PRO TIPS for this recipe below!*
INGREDIENTS:
Servings: Makes one 12-ounce Mason jar
8 oz - French beans (or Haricot verts, see PRO TIPS)
3 cloves - Garlic, smashed
2 - Bay leaves
3 - Whole, dried red chiles (see PRO TIPS)
2 to 3 tsp - Louisiana hot sauce
½ tsp - Whole, black peppercorns
¼ tsp - Dried oregano
⅛ tsp - Dried dill
1 cup - White vinegar
½ cup - Water
2 Tbsp - Granulated sweetener (I recommend allulose)
1 Tbsp - Kosher salt (or ½ Tbsp of sea salt
PRO TIPS:
Fun Fact: French beans (Haricot verts) do not need to be trimmed, as you can eat them whole! They are wonderful in this recipe because of their crunchiness and mild flavor. But you can absolutely use regular green beans; just be sure to trim the stem ends on these.
Some of my favorite chiles to use are cayenne, arbol, or Japanese chiles, or one fresh, red jalapeño (stem and seeds removed). If you can’t find whole, dried or fresh chiles, simply use a ½ teaspoon of crushed red pepper flakes instead. If you don't want it spicy, just leave out the chili peppers and hot sauce altogether!
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FILLING Grab a 12-ounce Mason jar with a lid, and stuff it with the french beans. Next, slide in the smashed garlic, bay leaves, and chiles evenly around the outside of the jar. Then pour in the hot sauce and sprinkle the peppercorns, oregano, and dill over the top. Set the jar aside.
PICKLING Warm up a medium saucepan over medium-high heat, then add in the vinegar, water, sweetener, and salt. Give it a stir and bring the mixture to a gentle boil. Note, all of the sweetener and salt should have dissolved into the liquid by this point. Very carefully pour the boiling pickling liquid directly into the mason jar, just until the jar is nearly full. Set the jar aside, uncovered, for about 30 minutes, or until it’s cool enough to touch. After cooling, close the lid, and give the jar a gentle shake to ensure the spices spread out evenly.
STORING You can store the jar in your fridge for up to two months! Be sure to leave them in the fridge for at least 24 hours before first eating them, as they haven't pickled just yet ;)
