LEMON–BAY LEAF BEAN PICKLES
ALTHOUGH THEY MAKE AN EXCELLENT SNACK, THESE CITRUSY PICKLED BEANS ALSO MAKE A SUPERB GARNISH FOR A SPICY BLOODY MARY.
ALTHOUGH THEY MAKE AN EXCELLENT SNACK, THESE CITRUSY PICKLED BEANS ALSO MAKE A SUPERB GARNISH FOR A SPICY BLOODY MARY.
PREP: 45 MINUTES PROCESS: 10 MINUTES MAKES: 4 PINTS PHOTO
1. In a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, lemon juice, and salt. Bring to boiling over medium-high heat, stirring constantly until sugar and salt dissolve. Add beans; return to boiling. Boil for 1 minute. Drain beans, reserving the liquid. Return reserved liquid to the pot. Return to a simmer; cover.
2. Pack hot beans into four hot sterilized pint canning jars, leaving a ½ -inch headspace. Add 2 bay leaves, 1 teaspoon peppercorns, and 2 strips lemon peel to each jar. Pour vinegar mixture over beans, maintaining the ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER ¼ CUP: 27 cal., 0 g fat, 0 mg chol., 184 mg sodium, 6 g carb., 1 g fiber, 1 g pro.
The recipes in this book call for a blend of individual spices, but there are also commercial pickling spice blends available. Most blends include some combination of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns. They’re great in pickles but can also add flavor to pot roasts, stews, braised meats, soups, and rice dishes.