Refrigerator Pickled Green Beans are the perfect antidote to a rich ham dinner. These crunchy pickled green beans add a craveable tangy-sweet flavor note to our Appalachian Christmas dinner menu. This recipe makes two pints, which is enough for a crowd or several small gatherings.
This recipe is part of our An Appalachian Christmas series--try them all and celebrate Christmas with some homegrown flavors.
Foodie Byte
This basic pickle recipe also works great for other veggies such as cauliflower, carrots or peppers.
Ingredients
1 1/2 cups apple cider vinegar
1 1/2 cups white wine vinegar
1 cup water
2 tablespoons white sugar
2 cloves garlic, smashed
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper corns
1 teaspoon mustard seeds
4 sprigs fresh dill
1 pound fresh green beans, trimmed
Preparation
In a small noncorrosive saucepan, combine cider vinegar, white wine vinegar, water, sugar, garlic, salt, pepper, mustard seeds and dill sprigs.
Heat over medium heat until sugar is dissolved and mixture is just coming to a boil.
Remove from heat and cool.
Fill a large pot with water and bring to a boil; add green beans and heat for 30 seconds.
Drain off hot water and plunge blanched green beans into ice water to stop cooking process. Drain.
Arrange blanched green beans in 2 pint-size canning jars; add pickling liquid to each jar, cover and refrigerate for 24 hours before using.
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