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Spicy Pickled Beans

Photo: Jan Smith
Yield 16 servings (serving size: 1 ounce beans)
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

Nutrition Information

  • calories 21
  • caloriesfromfat 13 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 0.8 g
  • carbohydrate 3.8 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 47 mg
  • calcium 18 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.