Spicy Pickled Green Beans

"The perfect accompaniment to a slow weekend Spicy Bloody Mary. A good use for a pound of end of summer pole beans. From Food & Drink from the LA Times"
 
Ready In:
15mins
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ingredients

directions

  • Cook the beans in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and cool in a bowl of ice water. Strain and set aside in a shallow baking dish.
  • In a medium saucepan, combine the vinegars, mustard seeds, peppercorns, salt, sugar, fennel seeds, pepper flakes, garlic, dill and bay leaves over high heat. Bring to a boil, and cook for 1 minute to dissolve the sugar and salt.
  • Pour the vinegar solution over the beans to cover completely. Marinate, refrigerated for at least 24 hours. The beans will keep refrigerated for 3 to 4 weeks.
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  1. lkfuller
    I made these a few weeks ago, and about to do so again! I am going to try leaving out the sugar this time. They were yummy, and pretty hot!
     
  2. Busters friend
    The perfect accompaniment to a slow weekend Spicy Bloody Mary. A good use for a pound of end of summer pole beans. From Food & Drink from the LA Times
     
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