Quick Pickled Beans and Aspargus – Secret Recipe Club

by Suzanne on July 16, 2012

Quick Pickled Beans and Aspargus

I don’t know about you, but I could eat pickles until I turn into one.  I love most anything that is pickled.  And, if it is a bit (LOT) spicy, I love them that much more.  So when I saw these on Julie’s blog, A Little Bit of Everything, I couldn’t resist.  Julie’s blog was my Secret Recipe Club assignment this month and I’m sooooo glad she was.

Julie loves to cook, travel and garden.

So do I!

Julie is a midwesterner.

I’m a southwesterner!  (close enough)

Julie is 50 something.

I’m . . . uh, er . . . getting older, too!

With all these things that Julie and I have in common, I just knew that her pickled bean recipe would be perfect for my taste buds.  And would add to the collection of veggies that I like to eat with my favorite afternoon snack . . .

Spicy Bloody Mary

Can’t you just picture one of the pickled beans or asparagus spears in here?  I mean, a girl’s gotta have her veggies.  Can’t think of a better way to get them.

Oh, and every now and then I add a little hooch.  Just a smidge.

Since the recipe made enough pickling solution for two pints, I decided the other would be asparagus.  LOVE pickled asparagus like buttah loves toast.Pickled Asparagus

Pickled Green Beans

5.0 from 4 reviews
Quick Pickled Beans and Aspargus
Recipe type: Appetizer, Garnish
Prep time: 
Cook time: 
Total time: 
Serves: 2 pints
Pickled Beans and Asparagus. Perfect "pairing" for a vegetable tray or Bloody Mary, virgin or otherwise. But don't take my word for it. These are easy, quick and delightfully tasty!
  • ½ lb. Green Beans, trimmed to fit in a jar
  • ½ lb. Asparagus, trimmed to fit in a jar
  • 1 cup white Vinegar
  • 1 cup Water
  • 2 large Garlic Cloves, smashed
  • 1 Tblsp. Pickling Spice
  • 2 tsp. Sugar
  • ½ tsp. Kosher Salt
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. dried Dill, more if fresh
  • 2 canning jars, I used pints
  1. Place beans and asparagus in canning jars. Work a smashed garlic clove into the middle of each jar.
  2. Combine all other ingredients in a medium-sized microwavable bowl and microwave for 90 seconds.
  3. Stir and microwave for another 90 seconds.
  4. Remove pickling solution from microwave and pour over the beans and asparagus in each jar. If you need a little more to fill up the jars, just add a little more water and vinegar.
  5. Screw on the lid and place in refrigerator for at least 4 days before eating. They will keep in the refrigerator for about a month.


I’m hear to tell you these are WONDERFUL pickled veggies!  They have just the right amount of pickling spices, salt and sugar.  A great combination of sweet and savory all packed into one little pint.  I think the only thing I might change for next time, and there WILL be a next time, is to blanch the beans – a.k.a. microwave them – for 60 seconds or so.  Not too much, as I certainly don’t want to lose any of the fabulous crispness that goes along with a pickle being a pickle, rather than a dud.  Oh, and I just might add some Tabasco, and kick it up another notch.

There are quite a few that participate in the Secret Recipe Club and ALL are fabulous cooks with loads of great recipes.  If you would like to see what the rest of the group made for their assignments this month, you can check them out below.


Until we eat again,

{ 30 comments… read them below or add one }

Vicky July 16, 2012 at 4:21 PM

I’ve never made pickled veggies but these sound great!


Suzanne July 16, 2012 at 4:30 PM

Thank you! They are delish!


Grace July 16, 2012 at 5:12 PM

These look delish – and super fast! Next to chocolate, I don’t think there’s anything better than pickles ): Thanks for all you do as our SRC group B hostess – you’re the best!


Suzanne July 16, 2012 at 5:13 PM

I know I’m weird, but 99% of the time I would rather have pickles than chocolate. I realize I am “special”. And I love being Group B Hostess. It is a lot of fun and we have the BEST group evah!!! 😀


colleen July 16, 2012 at 6:06 PM

I knew I liked you and then you went it confirmed it by clamoring about pickles and an afternoon snack that may or may not include the booze. Sealed the deal for me. I’m a huge pickle fan but have never made them myself. You may have convinced me.


Judee @ Gluten Free A-Z July 16, 2012 at 7:52 PM

What a fast and wonderful idea! I thought pickling was a lot more difficult. I’ll have to give this a try. Looks great!


Suzanne July 16, 2012 at 10:54 PM

So quick and easy! Just takes a little planning ahead so that you can get all of the flavors sucked up into the bean (or asparagus). Thanks, Judee!


Dan July 16, 2012 at 9:08 PM

I will be making these sometime soon. I love microwave-friendly pickle recipes! so excited.


Suzanne July 16, 2012 at 10:55 PM

You will love these. And, I’m thinking that I could use this for all kinds of veggies, too. Calls for some time for experimenting. 😀


Julie July 16, 2012 at 11:14 PM

Thanks for the wonderful post of my recipe. I love pickled everything but not as much as chocolate 😉


Suzanne July 17, 2012 at 2:30 PM

I’ll make you (and some for me) the Flourless Chocolate Cake that Fallon made and you can serve me some pickled beans. 🙂 MUST have at least one piece of that cake! LOL!


Jeanie July 17, 2012 at 4:00 AM

Pinned. What a great way to use garden beans.


Suzanne July 17, 2012 at 2:30 PM

Oh, yes, I think so, too! Thanks for stopping by!


Suzanne July 18, 2012 at 5:05 PM

Thank you for the “PIN”. 🙂


Gretchen (Veggie Grettie) July 17, 2012 at 4:51 PM

I am so going to try this! I just bought pickled green beans from Whole Foods yesterday and this recipe looks so easy that there is probably no need to BUY those pickles again 🙂


Suzanne July 17, 2012 at 8:45 PM

That’s exactly what I was thinking! That way I can control the salt and sugar that goes into them. YAY!


Miz Helen July 17, 2012 at 11:04 PM

Hi Suzanne,
What a great recipe, your Pickled Beans and Asparagus look delicious. We have lots of garden veggies that will be great for this recipe. Great selection for SRC!
Miz Helen
Group B SRC


Suzanne July 18, 2012 at 4:25 AM

Great recipe and use for ALL kinds of veggies. Can’t wait to make it again with another vegetable. Wonder how radishes would fare?


Trisha July 18, 2012 at 4:12 AM

I love pickled veggies too and couldn’t believe how simple it was when I first tried it out. These look yum!


Suzanne July 18, 2012 at 4:23 AM

Me, too, Trisha and I couldn’t believe how simple and tasty these are. Thanks so much for stopping by. I’m so sorry you were orphaned again this month. ugh. There will not be a 3rd time. No way, no how! Thanks for keeping your chin up and continuing to participate!


A Scientist in the Kitchen July 18, 2012 at 3:03 PM

In Filipino food, pickled vegetables pair well with fried food, they somehow neutralize the food. And eat with rice 🙂


Suzanne July 18, 2012 at 5:03 PM

I can see that would work very well! Welcome to SRC and thanks for stopping by!


Becky July 23, 2012 at 10:12 AM

My friend Peggy, in Hubbard, Ohio, makes these. She calls them “Dilly Beans” and the planning of the 2012 dilly bean production was the topic of much conversation when we were there visiting a week ago. There was a discussion of setting up a special kitchen in the garage to keep the heat out of the house, where to get the best beans, how much work it is to make them (we’re talking quarts and quarts here). You have to be pretty special to be deemed bean-worthy, as in “What? You gave THEM a jar of dilly beans? Geeze…”.


Evelyn July 24, 2012 at 4:11 PM

Just dropping in from Miz Helen’s to meet you and great you. I was so excited when I saw your fifth wheel rig! My hubby just retired and we are in the process (lengthy process) of selling and hitting the road full time. We both grew up in Texas but needs of my hubby’s career we have been away for too long. I will now be hopping over every so often to see what you are up too. So happy to have met you:)


Evelyn July 24, 2012 at 4:12 PM

PS Just signed up for your email:)


Suzanne July 24, 2012 at 7:16 PM

Thank you so much! YAY!!! Another traveler! We haven’t retired, yet, but have the opportunity to work from the road every now and then. Hope to take full advantage of our time that we have been given on this earth! Would love to hear about your travels. So happy to have met you, too.


Amanda August 5, 2012 at 1:43 AM

My daughter and her friend go nuts for both of these. They sell these in the grocery store for $8/jar!!


Shelby August 7, 2012 at 10:10 AM

Um, I’m with Colleen. ;0) I wish I had more time and the produce to do this kind of thing again. I’ll have to send this on to my Dad and hopefully he can do some of this up for ME 🙂


tiko June 23, 2013 at 2:21 PM

Big fan of Julies recipes it also works great for jalapenos. Pantry raiders always wipe me out. Thanks Julie and thanks for posting it.


Suzanne June 23, 2013 at 4:19 PM

Oooooo, jalapenos!


Leave a Comment

Rate this recipe:  

Previous post:

Next post: