Green beans in a light marinade

Votes: 1

Time: 8 hours 15 minutes
Complexity: easily
Servings: 3

Pickled vegetables are the perfect side dish for any meal. If you're up for experimenting with different types of vegetables, this recipe will pleasantly surprise you. Marinate tender green beans in a sweet, red pepper brine, and you're ready to enjoy the next day. However, the longer you refrigerate them, the more tart the flavor will be.

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:

450 g green beans, ends removed
2 cups white vinegar
1 tbsp mustard seeds
1 tbsp coarse salt
1 tbsp. sugar
1 teaspoon crushed red pepper flakes
2 cloves of garlic

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, mustard seed, garlic, red pepper flakes

Cooking the dish according to the recipe:

Place the beans in a heat-proof container.
In a saucepan, combine vinegar with 2 cups of water and bring to a boil. Remove from heat and add mustard seeds, salt, sugar, red pepper, and garlic. Stir until the salt and sugar dissolve.

Pour the liquid over the green beans. Let cool, then cover and refrigerate. Marinate the beans for 24 hours. Pickled green beans can be stored in a tightly sealed container in the refrigerator for up to 1 month..

Categories:

recipe / Pickled dishes / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Food Network - recipes