Monday, August 13, 2012

PICKLED TENDRES HARICOTS VERTS ENJOY DAN:

SPICY TENDRES HARICOTS VERTS PICKLED GREEN BEANS by CHEF DAN:
Makes 2 pints

INGREDIENTS:

1 pound tenders haricots verts (green beans) trimmed
4 thinly sliced garlic cloves
2 cups red-wine vinegar
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 dried whole chipotle pods
1 tablespoon sugar

DIRECTIONS:

1. Arrange 1/2-pound green beans into 2 clean mason jar.
2. Add all ingredients in a sauce pan and bring to a boil.
3. Carefully pour vinegar mixture into each jar.
4. Secure lids, and let cool to room temperature.
5. Refrigerate up to 1 month.

ENJOY DAN: BON-APPETITE!!

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