The recipe for pickling young green beans. After pickled beans marinate, no longer need to add lemon to it juice or vinegar. If you mix these acids too early, beans acquires an unappetizing brown hue. Serve as Garnish with pork, poultry, veal or beef. Share with friends: 
Photo of the dish: culinary writer Jean Anderson Time: 15 min. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. tender young green beans (rinse and cut tips)
- 3 l boiling water plus 1.5 tsp. salt
- 2 peeled and chopped garlic cloves
- 2/3 Art. coarsely chopped fresh cilantro leaves (dried not will do)
- 5 – 6 tbsp. l olive oil
- 1 tbsp. l lemon juice
- 3 – 4 tbsp. l cider vinegar
- 1/4 tsp ground black pepper
Recipes with similar ingredients: green beans, lemon juice, apple cider vinegar, garlic, cilantro
Recipe preparation:
- Boil the beans in boiling salted water in a large saucepan with cover over medium heat for 10-12 minutes. to softness. In it put garlic and greens in a large heat-resistant bowl coriander. Once the beans are ready, strain it well, put on medium heat again and shake pan 30-40 sec. so that all excess moisture comes out. Put the hot beans on garlic and coriander and let stand for 10 minutes. Add 5 tbsp. l olive oil and mix well. Cover and pickle 3-4 hours in the refrigerator, and, even better, overnight.
- In about 45 minutes remove the beans from the refrigerator before serving and let stand, still under the lid, on the table. Directly before serving, add lemon juice, 3 tbsp. l apple cider vinegar and pepper. Mix well, try and add if necessary still vinegar, olive oil, salt and pepper.
