Any of you that have been following my posts for any length of time know how much I love pickled things –
Crunchy refrigerator dill pickles
Introducing my new favorite pickled thing – Pickled Beans! Earlier this week I picked up some beautiful wax beans and decided to make something different with them. These are a snap to make (a little bean humor).
- 1/2 to 3/4 pound of wax beans
- jalapeno pepper - one small or half of a large pepper seeded and thinly sliced
- 2 cloves of garlic
- 1 cup water
- 3/4 cup white vinegar
- a pinch of sugar
- a quart jar
In a small pan combine the water, vinegar and sugar. Heat and stir until the sugar is combined. Remove from heat.
Bring a large pot of salted water to a boil. In the meantime, trim the ends off the beans - the end that attaches to the plant. I like to leave the other end on the beans. Seed and thinly slice the jalapeno. Crush the garlic cloves.
Once the water comes to a boil add the beans and cook until tender. Blanch, or plunge into cold water, to stop the cooking. Pat dry and add to the quart jar along with the jalapeno and garlic. Pour the water and vinegar mixture over the beans. Put a lid on the jar and refrigerate.
These need a good 4-6 hours to 'pickle' before eating. If you can let them sit in the refrigerator overnight, that's even better.
My husband, his brother and our son got to these before I could take a picture. This used to be a full jar!!!