These hot and sour pickles are great alongside thespreadandfrittata, and make a perfect garnish for theBloody Beers.
Ingredients
Makes 8 servings
Step 1
Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
Step 2
Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.
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