Pickled Green Beans
- Ready In:
- 2hrs 10mins
- 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!
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.