The recipe for this tasty and surprisingly easy crab sushi roll with imitation crabmeat is below. Making your own sushi will save you a ton of money because sushi is pricey to get from the grocery store. My hubby is an avid sushi lover! I frequently make him this for dinner.
| Servings: | 5 |
| Yield: | 5 to 6 side salad servings |
Ingredients
- 2 quarts water
- 2 pounds fresh green beans, washed and trimmed
- 1 teaspoon salt
- 2 teaspoons mustard seed
- 2 teaspoons dried dill weed
- 1 teaspoon red pepper flakes
- 1 teaspoon dill seed
- 4 cloves garlic, minced
- 2 cups distilled white vinegar
- ⅔ cup white sugar
- 2 cups water
Instructions
- Bring 2 quarts of water to boil. Add green beans and boil for 5 minutes or until beans are just tender. Plunge the beans in cold water to set their color, drain well.
- In a large bowl combine salt, mustard seed, dill weed, chiles, dill seed and garlic. Mix. Add cooled beans to the bowl and stir.
- In a small saucepan bring 2 cups water, vinegar, sugar and salt (to taste) to boil. Pour this mixture over the beans and spices. Mix well.
- Chill the beans in an airtight container at least overnight before eating. The beans are best if given a week to marinate refrigerated before eating.
Reviews
This is a fine basic recipe (don’t rush the marinade time — it’ll be worth it in a week!), but I just had to play with it. For a great warm-weather side dish, halve a good number of grape tomatoes, add crumbled feta cheese and toss. It’s a pretty — and pretty tasty — green/red/white salad.
Delicious. How long can they be safely refrigerated?
I followed recipe exactly except used dried mustard instead of mustard seed and this is a great side dish, cold marinated green beans (from the garden!) and they were very flavorful, yum!!
This is a fantastic way to prepare green beans! I made them for Thanksgiving instead of the “traditional” Green Bean Casserole, and no one missed the casserole! I didn’t have any leftovers, so I had to make another batch just for my family! Great for meals, or even just snacking!Thank you for sharing!
Delicious! Pickled green beans, essentially. I made this over a week ago and forgot about it. Found it today and was worried it wouldn’t be okay. It is! Nice and vinegary–just how I like it. Thanks!
These were good. I wasn’t expecting them to be as sweet as they were. I would recommend only cooking the beans for about 3 minutes instead.
I followed the recipe exactly as written and these beans are delicious! Of course I had to try them after one day but they are definitely best after marinating a week. I was fortunate to find the little tender french green beans.
Delicious. I made the batch without red pepper flakes, and just sprinkled them over Husband’s serving. Good stuff. Thanks, Christine!
These are great! Been making them all summer long, and the grandkids just love them as well as the rest of the family. They all enjoy just snacking on them especially the grandkids. Thanks for the recipe Christine.
tasty! Just like pickled green beans, but no canning involved.
Easy, tasty and even better a day or two later!
BLECHHHHHHHHH the white vinegar was grosssssss after smelling it, I quickly rinsed it out with cold water and re cooked it with garlic and red pepper flakes thanks , but no thanks
Nice dill pickled greens, great summer side dish.
Excellent! Tastes like pickled greenbeans- a delicious side for sandwiches. And, much better when left to marinate for a few days.