Lemon Chile Green Bean Pickles Recipes

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LEMON PICKLE



Lemon Pickle image

Provided by Jamie Oliver

Categories     side-dish

Time 10m

Yield 1/2 cup

Number Of Ingredients 7

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chili powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped

Steps:

  • Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

LEMON-CHILE GREEN BEAN PICKLES



Lemon-Chile Green Bean Pickles image

Provided by Alison Roman

Yield Makes 2 quarts

Number Of Ingredients 10

1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water
1 1/2 pounds green beans, trimmed
1 lemon, thinly sliced, seeds removed
4 chiles de árbol (if desired)
4 smashed garlic cloves
Two 1 quart canning jars with lids

Steps:

  • Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
  • Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol (if desired), and 4 smashed garlic cloves between jars.
  • Dividing evenly, pour hot brine (see formula, left)-using 1 teaspoons crushed red pepper flakes for the spice-into jars and cover. Let cool, then chill.
  • Green beans can be pickled 2 months ahead. Keep chilled.

LEMON AND BAY LEAF BEAN PICKLES



Lemon and Bay Leaf Bean Pickles image

From B&G canning mag. Also good for a spicy bloody mary garnish. Green or yellow beans or mixed.

Provided by Coppercloud

Categories     Vegetable

Time 45m

Yield 4 Pints, 16 serving(s)

Number Of Ingredients 9

2 1/4 lbs fresh beans, trimmed (about 11 cups)
2 3/4 cups water
2 cups white wine vinegar
1/2 cup sugar
1/3 cup lemon juice
1 tablespoon pickling salt
8 bay leaves
4 teaspoons whole black peppercorns
8 slices lemon peel

Steps:

  • In large pot combine water, vinegar, sugar, lemon juice, and salt. Bring to a boil over med-high heat, stirring constantly until sugar is dissolves. Take off heat. Add beans, return to the boil, cook for 1 minute. Remove beans, keep liquid in pot. Return liquid to a simmer, covered.
  • Add 2 bay leaves, 2 strips lemon peel and 1 teaspoon black peppercorns into hot sterlized pint jars. Pack hot beans into jars lengthwise, cut beans if needed. Leaving 1/2" headspace.
  • Poor hot liquid into jars, leaving 1/2" headspace. Remove bubbles, wipe rims and add lids.
  • Process in water bath for 10 minutes. Start timing once water is boiling.

Nutrition Facts : Calories 25.4, Sodium 437.4, Carbohydrate 6.6, Sugar 6.4

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