Sweet and Spicy Pickled Haricots Verts
Sweet and Spicy Pickled Haricots Verts
These are easy to make and a bit addictive.
1 quart haricots verts, trimmed
1 cup apple cider vinegar
1 cup distilled white vinegar
2 cups water
1/2 cup sugar
2 T kosher salt
1 tsp crushed red pepper
1 T mustard seeds
1 tsp black peppercorns
3 cloves garlic, peeled
Arrange haricots verts vertically in a sterilized quart mason jar. (If you first blanche the beans quickly and then plunge them into ice water, they will keep their color better than is pictured.) Put all other ingredients in a pot over high heat and bring to a boil. After one minute, remove from heat and ladle brine into the jar. Seal the jar. When it has cooled to room temperature, put it in the refrigerator. The beans should be ready to eat in about a week.