Pickled green beans
Pickled green beans
Ingredients/Components
- sugar - 2/3 c
- salt - 1 item
- mustard seed - 2 tsp
- dill seed - 2 tsp
- green beans - 3 lb
- distilled white vinegar
- garlic cloves, peeled - 3 item
- loosely packed fresh dill, chopped - 1/2 c
How to make pickled green beans:
In 8-quart pot, heat 5 quarts salted water to boiling over high heat. Add beans and cook 5 to 7 minutes. Beans should still be crisp. Drain beans in larger colander; rinse under cold running water. In 2-quart pot, heat sugar, garlic, dill, mustard, 1/2 cup vinegar, 2 teaspoons salt and 1/2 cup water to boiling. Cook for 1 minute, stirring. Remove from heat; add remaining vinegar and 1 1/2 cup cold water. Stir. Place beans in 2-gallon Ziploc or large bowl with lid. Pour vinegar mixture over beans. Put in refrigerator for 24 hours. Can keep for up to 5 days. In a Ziploc, turn occasionally. If in bowl, stir occasionally. Great snack. Good as pickles!Recipe categories: < 60 mins, Side dish, Vegetables.
Rating:
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