How To Make Green Bean & Mustard Pickle
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 pound green beans, trimmed
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons mustard seeds
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, minced
Instructions
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Blanch the green beans in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and pat dry.
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In a saucepan, combine vinegar, water, mustard seeds, sugar, salt, peppercorns, and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Pack the blanched green beans tightly into sterilized jars. Pour the hot pickling liquid over the beans, leaving 1/4 inch headspace.
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Tap the jars gently to remove any air bubbles. Seal the jars with lids and rings, then process them in a water bath canner for 10 minutes.
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Remove the jars from the canner and let them cool completely before storing in a cool, dark place for at least 2 weeks before consuming.
Nutrition
- Calories : 30kcal
- Total Fat : 0g
- Cholesterol : 0mg
- Sodium : 290mg
- Total Carbohydrates : 6g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 2g
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