Quick Pickled String Beans
This quick pickle is a refreshing side dish, or they can be served with cheese as an hors d’oeuvre.
1 pound green string beans, trimmed
½ cup white wine vinegar
½ cup seasoned rice wine vinegar
3 garlic cloves, sliced thin
1 cup water
2 tablespoons sugar
2 tablespoons salt
1 teaspoon hot pepper flakes, or to taste
In a pot of boiling salted water cook the beans for 3 to 5 minutes or until tender but crisp. Drain and rinse briefly under cold water.
In a heavy sealable plastic bag, mix together the remaining ingredients. Add the warm beans, seal the bag, and turn to mix well. The beans are ready to eat in 10 minutes and keep, chilled, for up to 3 weeks.
Serves 6 to 8
From Leslie Glover Pendleton