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Spiced Pickled Green Beans

These easy to make, spicy pickles are great as a garnish, in salads, and on sandwiches. 
Course: Side Dish
Cuisine: American
Keyword: Green Beans, Pickled
Servings: 3 pints


  • 1 cup F. Oliver’s Sunny Pineapple Balsamic
  • 1 cup white wine vinegar
  • ¼ cup F. Oliver’s Tunisian Harissa EVOO
  • 2 cups water
  • ¼ cup salt
  • 2 tablespoons F. Oliver’s Baharat Spice Blend
  • 2 ½ pounds fresh green beans


  • Clean and sterilize 6 ½ pint Mason jars with rings and lids. Divide green beans among the jars.
  • In a large saucepan, mix together Sunny Pineapple Balsamic and white wine vinegar, Tunisian Harissa EVOO, water, salt, and Baharat Spice Blend. Bring to a boil and ladle (carefully!) over green beans.
  • Seal jars with lids and rings, place in a hot water bath and simmer, do not boil, for ten minutes. Cool to room temperature. Test for a good seal by pressing on the center of the lid - the lid should not move.
  • Let pickles ferment for 24 hours. Enjoy in a Bloody Mary, on salads and sandwiches, or as a garnish.