Pickled Green Beans
by the Editors of Easy Home Cooking Magazine
Quick Pickled Green BeansYield: Makes 6 appetizer
servingsIngredients: 1/2pound (3-1/2 cups loosely
packed) whole green beans
1/2red bell pepper, cut into strips (optional)
1jalapeño* or other hot pepper, cut into strips
1large clove garlic, cut in half
1bay leaf
1cup white wine vinegar
1cup water
1/2cup white wine
1tablespoon sugar
1tablespoon salt
1tablespoon whole coriander seeds
1tablespoon mustard seeds
1tablespoon whole peppercorns
Preparation: 1.Wash green beans; remove stem ends, if
desired. Place in glass dish just large enough to hold
green beans and 2-1/2 cups liquid. Add bell pepper
strips, if desired. Tuck jalapeño, garlic and bay leaf
between beans.
2.Place remaining ingredients in medium saucepan. Heat
to a boil; stir to dissolve sugar and salt. Reduce
heat; simmer 5 minutes. Pour mixture over green beans,
making sure beans are fully submerged in liquid. If
not, add additional hot water to cover.
3.Cover; refrigerate at least 24 hours. Remove and
discard bay leaf before serving. Flavor improves in 48
hours and beans may be kept refrigerated for up to
five days. Remove beans from liquid before serving.
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• Sun 25 Mar 2007 - I love these!
Patti
You go girl. I am way behind on gardening!
Grandma Rosie
Edited by GrandmaRosie on Sun 25 Mar 2007 at 10:59 PM