Pickled Green Bean Salad Recipe
Servings: 6
Ingredients
- 2 lbs. fresh green beans
- 1 3/4 c. vinegar (5% acidity)
- 1 1/2 c. water
- 3/4 c. sugar
- 1 tbsp. + 1 teaspoon salt
- 1 tbsp. mustard seeds
- 1 tbsp. whole black peppercorns
- 1 (3") stick cinnamon
- 2 cloves garlic, halved
- 3 med. onions, thinly sliced
Directions
- Wash beans; trim ends and remove strings. Cut beans into 1 1/2" pcs. Cook beans, covered, in a small amount of boiling water 5 min; drain well.
- Combine vinegar, water, sugar and salt in a Dutch oven. Tie mustard seeds, peppercorns, cinnamon and garlic in cheesecloth. Add in spice bag to vinegar mix; bring to a boil.
- Stir beans and onion into vinegar mix; simmer 10 min. Remove spice bag. Pack beans, onion and liquid into warm sterilized jars, leaving 1/2" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 10 min. Yield: 4 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1568mg | 65% |
| Potassium 713mg | 20% |
| Total Carbs 68.22g | 18% |
| Dietary Fiber 15.6g | 52% |
| Sugars 27.5g | 18% |
| Protein 11.84g | 19% |
