Pickled Green Beans

- Ready In:
- 2hrs 10mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 1 cup strong vinegar
- 1 cup water
- 1 cup sugar
- 1⁄8 teaspoon salt
- 2 lbs green beans
directions
- Cook green beans to crisp-tender; drain.
- Boil vinegar, water, sugar and salt together for two minutes and pour over hot beans.
- Let stand for several hours before using or place in sterilized jars and seal.
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This was exactly what I was looking for to pickle Romano beans purchased at our local farmers' market. I'm relieved I didn't have to either can or sterilize a jar either. Too intimidating! Very easy to make and quite tasty straight out of the jar or garnish a few on a simple tossed salad with other seasonal ingredients. I used the ever-faithful distilled white vinegar; filtered water and organic unbleached sugar. Thanks for posting!
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An easy, delicious green bean pickle. From the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.