Quick Pickled Beans with Hot Peppers
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.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 12 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 212 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
Suggested Recipes
-
1 lb (500 g) uncooked green beans, trimmed
3 hot red peppers
10 cloves garlic, halved
2 cups (500 mL) cider vinegar
1-1/2 cups (375 mL) water
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) salt
2 tsp (10 mL) mustard seeds
1 tsp (5 mL) 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
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