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In the Kitchen
Sweet and Hot Quick Pickled Green Beans
- Level: Easy
- Total: 1 day 15 min (includes pickling time)
- Active: 15 min
- Yield: 3 pints
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 34
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 2 grams
Share This Recipe
- Level: Easy
- Total: 1 day 15 min (includes pickling time)
- Active: 15 min
- Yield: 3 pints
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 34
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 580 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 2 grams
Ingredients
1 pound green beans, trimmed
2 cups white vinegar
1 tablespoon mustard seeds
1 tablespoon kosher salt
1 tablespoon sugar
1 teaspoon crushed red pepper
2 cloves garlic
Directions
- Place the beans in a heatproof container.
- In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
- Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.
My Private Notes
Show:
The Kitchen
Episode:
The Grilling Show
Categories:
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