Ingredients
-
2 1/4
-
3/4
-
2
-
1
-
4
-
3
-
1 1/2
-
2 1/2
-
1
-
-
-
-
-
-
Directions
Snappy Green Beans, The Tabasco gives the snap to these wonderful beans We love them on salads, as a tasty side for sandwiches or as part of an appetizer tray , These are a nice mild (not too acidic) pickle to have on hand in the fridge used Tabasco chipotle saucce and hardly even tasted it, we seemed to get more snap from the chile flakes They’re good alongside a sandwich instead of a cucumber pickle, and a lot less sodium As another reviwer mentioned, they are good as a salad garnish They’d be good Bloody Mary garnishes, too This recipe would probably not work well for canning, however, unless you reduced the water and used a 5% acidity vinegar , I got a lot of compliments on this recipe from my friends at a recent party–they loved the flavor (used 1/2 white vinegar & 1/2 cider vinegar) I also used extra Tabasco; we like it spicy Thanks for a nice & easy recipe!
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Steps
|
1
Done
|
In a Large Saucepan, Stir Together. |
|
2
Done
|
the Water, Vinegar, Sugar, Mustard Seeds, Garlic, Bay Leaves, Salt and Tabasco Sauce. |
|
3
Done
|
Bring to a Boil, Then Reduce the Heat, Cover, and Simmer For 5 Minutes. |
|
4
Done
|
Add the Beans. |
|
5
Done
|
Cover and Simmer For 5 Minutes, Until Tender-Crisp. |
|
6
Done
|
Arrange the Beans in a Shallow Dish and Cover Them Completely With the Vinegar Mixture. |
|
7
Done
|
Cover and Refrigerate Overnight. |
|
8
Done
|
Serve Cold as Part of a Composed Salad, as a Crunchy Pickle or Part of an Appetizer Tray. |
