Sunday, December 9, 2012

Pickled Green Beans

My brother-in-law Dan makes really good pickled green beans… but it is a process.

This is a quick refrigerator version and makes a delicious addition to spicy Bloody Mary’s during the holiday season.

Bon Appetit!

Refrigerator Pickled Green Beans

12 oz haricot verts (in eason) or green beans.

2 1/2 C white vinegar

3 C water

1/4 C salt

3 T sugar

3-4 cloves garlic

2 t dill seeds

2 t caraway seeds

4-6 bat leaves

Divide the green beans among the two jars. You don’t need to cook them–just trim them and wash them.

I added two bay leaves to each jar, 1-2 cloves of garlic, and divided the seeds between the jars.

Bring the vinegar, water, salt, and sugar to a boil. Once the sugar and salt has dissolved, pour the liquid over the beans–easier to divide if you use equally sized jars. Top off with boiling water until you reach the top of the jar.

Cap the jars and refrigerate.

Wait a week but if you break into a jar early...enjoy! They will still taste great!