Monday, April 29, 2013

30 Before 30: Pickled Green Beans (#28)

Green beans are an amazing vegetable. My son loves them pureed. They are great as a pickle as well.

Pickled Green Beans via Ad Hoc at Home:

Makes about 4 cups

1 tsp. black peppercorns
1 shallot, peeled and cut lengthwise into quarters
4 c. trimmed thin green beans (haricots verts)

Combine all of the pickling liquid ingredients in a saucepan. Add the peppercorns and shallot to the pickling liquid and bring to a boil, stirring to dissolve the sugar. Pour into a bowl and let cool to room temperature, then chill in the refrigerator.

Bring to large pot of salted water to a boil. Blanch the beans until crisp-tender. Drain and dry on paper towels.

Stand the beans in a canning jar or other storage container that holds them in a very right fit and pour the cold pickling liquid over the top. Cover and refrigerate for up to 1 month.

Recipes Complete: 28
Recipes to Go: 2

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