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Quick Pickled Green Beans

(recipe, Carrie Floyd)

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Introduction

At Thanksgiving years ago I made a pickled carrot recipe from Gourmet magazine, which my family loved. It's become a holiday staple. Recently, when a friend asked if I had a recipe for quick-pickled green beans, I thought of those carrots. Voilà! These make a nice addition to a picnic or appetizer spread.

Ingredients

1. ¾ lb. green beans, topped
2. 1¼ cups water
3. 1 cup cider vinegar
4. ¼ cup sugar
5. 2 garlic cloves, lightly crushed
6. 1½ Tbsp. dill seeds
7. 1 small dried red chile
8. 1½ Tbsp. salt

Steps

1. In a large saucepan, in gently boiling water, blanch the green beans for 3 to 5 minutes, just until tender. Drain in a colander and rinse with cold water to stop the cooking. Transfer beans to a heatproof container.
2. In a medium saucepan, bring the water, vinegar, sugar, garlic, dill seeds, red chile, and salt to a boil. Reduce the heat and simmer for 2 minutes.
3. Pour the pickling liquid over the beans and cool, uncovered.
4. Chill, covered, at least 1 day for the flavors to fully develop.