Quick Pickled Beans with Hot Peppers
This recipe makes 6 cups servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL): about | - |
| cal | 12 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 212 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| vit C | 3 |
| folate | 2 |
These refrigerator pickles make a refreshing accompaniment to grilled meat, a crunchy garnish for bloody marys or Caesars, or a piquant addition to a pickle tray.
Ingredients
- 1 lb uncooked green beans, trimmed
- 3 hot red peppers
- 10 cloves garlic, halved
- 2 cups cider vinegar
- 1-1/2 cups water
- 1/2 cup granulated sugar
- 2 tbsp salt
- 2 tsp mustard seeds
- 1 tsp peppercorns
Preparation
In large pot of boiling salted water, cook beans for 3 minutes. Drain and chill under cold water; drain well and place in large jar or deep bowl.
Slit peppers lengthwise almost but not all the way through. In saucepan, bring peppers, garlic, vinegar, water, sugar, salt, mustard seeds and peppercorns to boil; pour over beans. Let cool.
Cover and refrigerate for at least 3 days. (Make-ahead: Refrigerate for up to 1 week.)
Additional information :
Tip: Add a splash of any leftover pickling liquid to your favourite salad-dressing recipe.
Source : Canadian Living Magazine: July 2003
- Keywords : Condiments/sauces; Vegetarian; Canning/Pickling/Preserving; Green beans; Garlic; Sugar;
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