Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, September 5, 2010
RECIPE: Spicy Pickled Green Beans
Adapted from Martha Stewart
1 pound green beans, trimmed
1.5 cups distilled white vinegar
2 garlic cloves
1/8 teaspoon cayenne pepper
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
Bring 1.5 cups water, the vinegar, 1.5 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).