Pickled veggies while you wait
Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion.
But these pickles come together so quickly, they’ll be ready to enjoy by the time you’re done making dinner. They’re great slipped into your sandwich or burger or served alongside just about any barbecue. They also make a great addition to green salads and pasta salads. And this recipe can be used for other vegetables, too. Try pickled carrots or cauliflower.
Fast-Pickled Green Beans
3/4 cup white balsamic or cider vinegar
1/3 cup sugar
1 teaspoon salt
1 large shallot, sliced
1/2 teaspoon allspice
1/2 teaspoon ground black pepper
Pinch red pepper flakes
1 teaspoon yellow mustard seeds, lightly crushed
1/4 teaspoon dill seeds, lightly crushed
1 pound green beans, trimmed
In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil, then reduce to a simmer. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to 5 days.
Yield: 4 servings
Approximate nutrition per serving: 50 calories, no fat, 14 grams carbohydrate, 9 grams sugar, no cholesterol, 4 grams dietary fiber, 170 milligrams sodium.
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