SPICY PICKLED GREEN BEANS

Spicy Pickled Green Beans image

The perfect accompaniment to a slow weekend Spicy Bloody Mary. A good use for a pound of end of summer pole beans. From Food & Drink from the LA Times

Provided by Busters friend

Time 15m

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 lb green beans, trimmed
1 cup red wine vinegar
1/2 cup cider vinegar
1/4 cup balsamic vinegar
2 tablespoons mustard seeds
1 tablespoon black peppercorns
2 tablespoons salt
1 tablespoon sugar
2 teaspoons fennel seeds
2 teaspoons red pepper flakes, crushed
8 garlic cloves, chopped
8 fresh dill sprigs, chopped
4 bay leaves

Steps:

Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.
In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.
Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.

Nutrition Facts : Calories 19.1, Fat 0.4, Sodium 699.9, Carbohydrate 3.3, Fiber 1.1, Sugar 1.1, Protein 0.8

*** Explore more Spicy Pickled Green Beans Recipes »

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