| Level: | Easy |
| Total: | 1 day 15 min |
| Active: | 15 min |
| Yield: | 3 pints |
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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I just made these. Waiting to try them. I’m worried my brine cooled down too much before pouring over the beans. Every other recipe I’ve seen calls for blanching beans first or pouring the boiling brine over them??? The other sites said because of botulism.
The lids sealed. Were they supposed to?
HELP I AM SOO WORRIED.
One of the tastiest things I’ve ever made. Two tweaks. I toasted the mustard seeds first. I also used ras al hanout instead of crushed red pepper, which imparted a slightly smoky, mysterious background note. I’m addicted.
You would have it if anyone did!
Very good. Not sweet tho.Spicy but not to much. Was a hit with my coworkers.
The beans are wonderful. But retrieving the recipe is disgusting, just like most all the recipes have been since you have tried to change a good thing. Food network, where are your quality control people? Printing this recipe is another one of your nightmares. More than half the information didn’t print, and I had to write it by hand. And why don’t we have the option to print out 3×5 and 4×6 “cards” as before? Hundreds of us still use recipe file boxes. which are storage friendly and easier to handle and use.
You’ve got to do something with all this mess. Very annoying and disappointing…and not very considerate for your hard working chefs.
You’ve got to do something with all this mess. Very annoying and disappointing…and not very considerate for your hard working chefs.