Total Time
25mins
Prep 10 mins
Cook 15 mins

The Tabasco gives the "snap" to these wonderful beans. We love them on salads, as a tasty side for sandwiches or as part of an appetizer tray.

Ingredients Nutrition

Directions

  1. In a large saucepan, stir together.
  2. the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
  3. Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
  4. Add the beans.
  5. Cover and simmer for 5 minutes, until tender-crisp.
  6. Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
  7. Cover and refrigerate overnight.
  8. Serve cold as part of a composed salad, as a crunchy pickle or part of an appetizer tray.

Reviews

(4)
Most Helpful

These are a nice mild (not too acidic) pickle to have on hand in the fridge. I used Tabasco chipotle saucce and hardly even tasted it, we seemed to get more "snap" from the chile flakes. They're good alongside a sandwich instead of a cucumber pickle, and a lot less sodium. As another reviwer mentioned, they are good as a salad garnish. They'd be good Bloody Mary garnishes, too. This recipe would probably not work well for canning, however, unless you reduced the water and used a 5% acidity vinegar.

zeldaz51 February 09, 2013

I got a lot of compliments on this recipe from my friends at a recent party--they loved the flavor (I used 1/2 white vinegar & 1/2 cider vinegar). I also used extra Tabasco; we like it spicy. Thanks for a nice & easy recipe!

WhoKnew? December 20, 2007

Nice, pickled beans. I made these with apple cider vinegar. Would be a good way to preserve them, I guess.

rosslare December 01, 2006

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