Quick Pickled Beans with Hot Peppers

Author: Canadian Living

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.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

  • 1 lb uncooked green bean trimmed
  • 3 hot red peppers
  • 10 cloves garlic halved
  • 2 cups cider vinegar
  • 1 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons salt
  • 2 teaspoons mustard seeds
  • 1 teaspoon peppercorns

Method

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.)

Nutritional facts <b>Per 1/4 cup (50 mL):</b> about

  • Sodium 212 mg
  • Protein trace
  • Calories 12.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Quick Pickled Beans with Hot Peppers

Login