 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Keep these crunchy, sweet-sour-spicy beans on hand for snacking, set them out on a relish tray at a cocktail party, or use in place of celery for bloody Marys. Ingredients:
2 quarts water |
1 tablespoon salt |
1/2 pound green beans, trimmed |
1/2 pound wax beans, trimmed |
1 1/4 cups red wine vinegar |
1/2 cup sugar |
1/2 cup sherry vinegar or cider vinegar |
1/2 cup vodka |
2 tablespoons mustard seeds |
1 tablespoon black peppercorns |
2 teaspoons fennel seeds |
1 to 2 teaspoons crushed red pepper |
4 garlic cloves |
4 fresh dill sprigs |
2 bay leaves |
Directions:
1. Bring 2 quarts water and salt to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain; place in a large bowl.
2. Combine red wine vinegar and remaining ingredients in a medium saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Pour over beans; cover and marinate in refrigerator at least 24 hours. Discard dill and bay leaves. Drain, if desired.
3. Note: Refrigerate beans in an airtight container for up to two weeks.
|
|