Lemon Chile Green Bean Pickles Recipes
LEMON PICKLE
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
Provided by Alison Roman
Yield Makes 2 quarts
Number Of Ingredients 10
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
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
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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