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Pickled Beans (Northeast Germany)
500 g green beans (about 1 lb)
salt
1/2 lemon; rind (1 lg. piece)
1/2 l vinegar
375 g sugar (13 oz)
5 cloves
Yield: 2 jars
Wash beans and snip off ends and strings, if necessary. Blanch in boiling salted water for 5 minutes, then cool in ice-cold water; drain in a colander. Scrub lemon peel thoroughly under hot water. In a small saucepan bring vinegar, sugar and cloves to a boil, add lemon peel, and simmer until the sugar is completely dissolved. Strain through a fine sieve, pour over the beans and let rest overnight.
The next day: Bring beans and liquid to a boil. Transfer beans into jars (should stand in jars vertically). Simmer the vinegar mix for an additional 10 minutes. Pour over the beans until totally covered. Close jars tightly with lids (twist-off preferred). The beans should steep for several weeks. Serve cold, as salad, or reheated as veggie side-dish. Makes 2 jars of about 450 ml.
Jars should be as tall as beans are long.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
