Spicy Pickled Green Beans

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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019


1 Shallot, Sliced
4 oz. (112g) Sugar
2 oz. (56g) Salt
8 oz. (224g) White Wine
8 oz. (224g) Champagne Vinegar
1 tsp. Ginger, minced
1 tbsp. Black Pepper
2 Cloves
2 tbsp. Mustard Seed
2 Bay Leaves
1.5 tbsp. Chili Flakes
16 Green beans, trimmed


1. Combine all ingredients in a pot and bring to a boil.
2. Clean Green Beans and blanch for 30 seconds, shock.
3. Put beans in a sterilized jar and cover with boiling liquid.
4. Boil 5 minutes and seal. Allow to rest at least overnight.


Side, The National Culinary Review, Vegetarian

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