Coarse salt
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).
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