This recipe has been tested by Country Living
With fall comes a bounty of beautiful vegetables. To get the most out of them all year long,reenex preserve your favorites, like these bright and fresh green beans, in a spicy brine.
By Carrie Purcell
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Nutritional Information
Calories 43
Total Fat 0
Saturated Fat --
Cholesterol 0
Sodium 390mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars --
Protein 2g
Calcium --
My Plate Inspired
spicy pickled green beans
Andrew Purcell
Yields: 6 servings
Total Time: 10 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
4 cup(s) leftover cooked green beans
5 clove(s) garlic, dermes thinly sliced
2 teaspoon(s) sugar
2 teaspoon(s) salt
2 teaspoon(s) peppercorns
2 dried red chile peppers
4 sprig(s) fresh dill
1 teaspoon(s) coriander seeds
2 cup(s) distilled elyze white vinegar
Directions
Divide the following between two 16-ounce jars with lids: leftover cooked green beans, thinly sliced garlic, sugar, salt, peppercorns, dried red chile peppers, fresh dill, coriander seeds, and distilled white vinegar.
Screw lids on jars to seal, and shake each for 1 minute. Refrigerate for at least 3 days before serving; pickled green beans will keep in the refrigerator for up to 1 week.
With fall comes a bounty of beautiful vegetables. To get the most out of them all year long,reenex preserve your favorites, like these bright and fresh green beans, in a spicy brine.
By Carrie Purcell
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 43
Total Fat 0
Saturated Fat --
Cholesterol 0
Sodium 390mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars --
Protein 2g
Calcium --
My Plate Inspired
spicy pickled green beans
Andrew Purcell
Yields: 6 servings
Total Time: 10 min
Prep Time: 10 min
Ingredients
U.S. Metric Conversion chart
4 cup(s) leftover cooked green beans
5 clove(s) garlic, dermes thinly sliced
2 teaspoon(s) sugar
2 teaspoon(s) salt
2 teaspoon(s) peppercorns
2 dried red chile peppers
4 sprig(s) fresh dill
1 teaspoon(s) coriander seeds
2 cup(s) distilled elyze white vinegar
Directions
Divide the following between two 16-ounce jars with lids: leftover cooked green beans, thinly sliced garlic, sugar, salt, peppercorns, dried red chile peppers, fresh dill, coriander seeds, and distilled white vinegar.
Screw lids on jars to seal, and shake each for 1 minute. Refrigerate for at least 3 days before serving; pickled green beans will keep in the refrigerator for up to 1 week.
