At Thanksgiving years ago I made a pickled carrot recipe from Gourmet magazine, which my family loved. It’s become a holiday staple.
Recently, when a friend asked if I had a recipe for quick-pickled green beans, I thought of those carrots. Voilà! These make a nice addition to a picnic or appetizer spread.
|¾||lb. green beans, topped|
|1||cup cider vinegar|
|2||garlic cloves, lightly crushed|
|1½||Tbsp. dill seeds|
|1||small dried red chile|
This content is from the Culinate Kitchen collection.
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