Prep 10 mins
Cook 15 mins
The Tabasco gives the "snap" to these wonderful beans. We love them on salads, as a tasty side for sandwiches or as part of an appetizer tray.
- 2 1⁄4 cups water
- 3⁄4 cup rice vinegar or 3⁄4 cup white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon crushed mustard seeds
- 4 cloves garlic, thinly sliced
- 3 bay leaves
- 1 1⁄2 teaspoons salt
- 2 1⁄2 teaspoons Tabasco sauce
- 1 lb trimmed green beans
- In a large saucepan, stir together.
- the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
- Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
- Add the beans.
- Cover and simmer for 5 minutes, until tender-crisp.
- Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
- Cover and refrigerate overnight.
- Serve cold as part of a composed salad, as a crunchy pickle or part of an appetizer tray.
These are a nice mild (not too acidic) pickle to have on hand in the fridge. I used Tabasco chipotle saucce and hardly even tasted it, we seemed to get more "snap" from the chile flakes. They're good alongside a sandwich instead of a cucumber pickle, and a lot less sodium. As another reviwer mentioned, they are good as a salad garnish. They'd be good Bloody Mary garnishes, too. This recipe would probably not work well for canning, however, unless you reduced the water and used a 5% acidity vinegar.
I got a lot of compliments on this recipe from my friends at a recent party--they loved the flavor (I used 1/2 white vinegar & 1/2 cider vinegar). I also used extra Tabasco; we like it spicy. Thanks for a nice & easy recipe!
Nice, pickled beans. I made these with apple cider vinegar. Would be a good way to preserve them, I guess.