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Pickled Beans in Carrot Brine (10/05/09)
Start this dish a few hours ahead for the brightest flavor! Green beans are still crisp, bright and plentiful in our farmer’s markets. Green beans are part of the legume family, but with edible pods. Beans are rich in vitamin C and beta-carotene (hidden in their green chlorophyll), folate (essential for blood formation and DNA synthesis), iron, potassium and both soluble and insoluble fibers. Choose beans that have deep color and crisp, smooth, spot-free skins.
“Pickling” green beans ensures that your vegetable serving is table-ready at any time. Combining (green) beans, (bright orange) carrot juice and (blue-purple) red onion creates a healthy synergy of “rainbow nutrition.” Carry the rainbow benefits further by “pickling” asparagus, cauliflower flowerets, onion slices, golden beets or broccolini.
Ingredients
1 pound (about 6 cups) fresh green beans (or vegetable of choice)
½ cup red or white onion, thinly quartered or sliced
1 small fresh, hot chile pepper of choice, quartered
Marinade*:
2 cups white vinegar
2 cups carrot juice
2 cups water
2 tablespoons pickling spice
½ teaspoon garlic, minced
½ teaspoon salt
Freshly ground pepper to taste
Preparation
- Combine marinade ingredients in a large pot.
- Bring to a boil and simmer for 5 minutes. Cool slightly.
- Steam beans in boiling water for 2 to 3 minutes only. Cool quickly to retain crispness.
- Place beans in a large glass jar or container. Pour marinade over beans, straining to remove pickling spices, if desired.
- Cool, cover and refrigerate.
Number of Cups: 6
Calories/Cup: 43
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Source: The Healthy Table
