Pickled Green Beans
 
1-1/2 lb.  green beans
3 tsp  pickling spice
3 tsp  black peppercorns
1-3/4 pint  white wine vinegar
2-1/2 oz.  sugar
1   bay leaf
1   garlic clove
1   onion
1   red capsicum
  a few sprigs of dill
 
trim the beans and cut into 7 cm lengths. boil in a pan of water for 1 
minute. drain and rinse thoroughly, and dry with kitchen paper. put the 
pickling spice and peppercorns onto apiece of muslin, and tie up into a 
bag with a piece of string. tie the bag to the handle of a large saucepan. 
put the vinegar, sugar, bay leaf and garlic clove into the saucepan. stir 
the mixture over a low heat, until the sugar has dissolved. bring to the 
boil and simmer for 10 minutes. then remove the muslin bag, bay leaf and 
garlic clove. leave to cool. peel and dice the onion. core, seed and dice 
the capsicum. mix both together. pack the beans into sterilized jars so 
that they are upright. spoon in the onion and capsicum mixture. add 2 
sprigs of dill to each jar, and pour over the vinegar mixture, so that the 
vegetables are well covered. seal jars firmly. store in a cool dark place 
for at least 2 weeks, to allow flavors to develop. 
 
niki 
 
-- 
(ID: 12172) Mirror: rec.food.recipes: Thu, Jun 19, 2003


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