Pickled Green Beans
Fresh and pickled green beans offsets the richness of meats and sauces, and jogs the taste buds awake with each tangy, crunchy, salty bite.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, November 2002
- 2 pounds green beans, ends trimmed
- 2 cups white-wine vinegar
- 2 1/4 cups water
- 3 tablespoons coarse salt
- 1 teaspoon whole black peppercorns
- 3/4 teaspoon cayenne pepper
- 2 garlic cloves, peeled
- 1/4 cup fresh dill
Bring a large pot of water to a boil over high heat. Add the green beans, and cook until tender but still slightly crisp, 5 minutes. Using a slotted spoon, transfer beans to a colander, and let drain. Transfer to a heatproof bowl or storage container, and set aside.
Combine vinegar, water, salt, peppercorns, and cayenne pepper in a medium saucepan. Bring to a boil over high heat. Add garlic and dill, and remove from heat. While still hot, pour vinegar mixture over green beans; let cool slightly. Cover tightly, and store in the refrigerator up to 2 weeks.