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Quick Pickled Green Beans
Quick Pickled Green Beans
Yield: Makes 6 appetizer servings
Ingredients:
1/2pound (3-1/2 cups loosely packed) whole green beans
1/2red bell pepper, cut into strips (optional)
1jalapeño* or other hot pepper, cut into strips
1large clove garlic, cut in half
1bay leaf
1cup white wine vinegar
1cup water
1/2cup white wine
1tablespoon sugar
1tablespoon salt
1tablespoon whole coriander seeds
1tablespoon mustard seeds
1tablespoon whole peppercorns
Preparation:
1.Wash green beans; remove stem ends, if desired. Place in glass dish just large enough to hold green beans and 2-1/2 cups liquid. Add bell pepper strips, if desired. Tuck jalapeño, garlic and bay leaf between beans.2.Place remaining ingredients in medium saucepan. Heat to a boil; stir to dissolve sugar and salt. Reduce heat; simmer 5 minutes. Pour mixture over green beans, making sure beans are fully submerged in liquid. If not, add additional hot water to cover.3.Cover; refrigerate at least 24 hours. Remove and discard bay leaf before serving. Flavor improves in 48 hours and beans may be kept refrigerated for up to five days. Remove beans from liquid before serving.
Nutritional Information:
Serving Size: about 1/2 cup beans
Fiber
2 g
Carbohydrate
4 g
Saturated Fat
Total Fat
Calories from Fat
6 %
Calories
21
Protein
1 g
Sodium
119 mg
Dietary Exchange:
Vegetable
1
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