Roasted Mary with Hot Pickled Green Beans
- Hot Pickled Green Beans:
- 1 1/2 cups water
- 2 teaspoons sea salt, divided
- 1 tablespoon agave syrup
- 2 cups cider vinegar
- 1 tablespoon fresh lime juice, plus 1 lime, very thinly sliced
- 2 teaspoons whole black peppercorns
- 1 red chile, sliced in 8 long strips *see Cook's Note
- 6 cloves garlic, peeled, plus 2 tablespoons minced
- 1 1/2 pounds string beans, trimmed
*Cook's Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red chile, substitute 2 jalapenos. A red chile is a ripened jalapeno.
In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool.
In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chile peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture.
Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating.
Recipe courtesy of Rachael Ray
Recipe courtesy of Dave Lieberman