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Olive Oil Pickled Beans

Natural.Foodie's picture
Ingredients
  White wine vinegar 1 1⁄2 Cup (24 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Celery seeds 1 Teaspoon
  Mustard 1 Teaspoon
  Red pepper 1⁄8 Teaspoon, crushed
  Green beans 3⁄4 Pound
  Yellow onions 1 Small, sliced lengthwise
Directions

GETTING READY
1) Sterilize two 1 pint preserving jars and their lids.
2) In a medium saucepan, put olive oil, brown sugar, celery seeds, mustard seeds, red pepper and 1 cup of water, bring to boil.
3) Remove from heat, cover and let it stand for 10 minutes.

MAKING
4) Put the beans upright in the hot jars and pack the onions.
5) Boil back the brine and pour over the vegetables.
6) The brine should cover the vegetables.
7) Run the knife or a spoon in each jar to release the air bubbles.
8) Let it cool. Wipe the rims and seal it.

SERVING
9) To store, refrigerate it or use as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.15
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 226 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 14.9 mg0.6%

Total Carbohydrates 20 g6.7%

Dietary Fiber 3.4 g13.6%

Sugars 13.8 g

Protein 2 g4.4%

Vitamin A 0.1% Vitamin C 1.5%

Calcium 3.4% Iron 6.5%

*Based on a 2000 Calorie diet

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Olive Oil Pickled Beans Recipe