Pickled vegetables in sweet tea

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 185, total fat 2 G., saturated fats 0 G., proteins 6 G., carbohydrates 40 G., fiber 11 G., cholesterol 0 mg, sodium 984 mg, sugar 27 G.

Sweet black tea is an unusual ingredient for brine, but it adds a richer and more interesting flavor to pickled vegetables. Pour the sweet and spicy tea brine over various vegetables, such as sliced cucumbers and green beans, and in just 20 minutes they're ready to serve as an appetizer or side dish. Refrigerate any leftover vegetables in the brine. Their flavor will intensify with each day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup brewed sweet tea
0.5 cups distilled white vinegar
2 tablespoons of honey
1 tbsp. l. dried chives
1 teaspoon celery seeds
1 teaspoon coarse salt
1 jar (450 g) pickled banana peppers
180 g fresh green beans, chopped
3 small cucumbers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: banana pepper, green beans, cucumbers, celery seeds, honey

Cooking the dish according to the recipe:

Place the saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried onion, celery seed, salt, and banana pepper brine (refrigerate the pepper until ready to serve). Heat until the liquid comes to a boil and the honey dissolves, about 4 minutes.
Place the green beans in an ovenproof bowl or container. Cut each cucumber into 8 sticks and add to the beans. Pour the hot brine over the green beans and let marinate for at least 20 minutes.