QUICK PICKLED GREEN BEANS

HANDS-ON TIME 20 minutes
TOTAL TIME 2 hours
MAKES 4 servings

INGREDIENTS:

• 450 g green beans
• 1¼ cups vinegar
• 3 tbsp granulated sugar
• 1 tbsp pickling salt (see tip, below)
• 2 tsp mustard seeds
• 1 hot pepper, halved lengthwise and seeded

DIRECTIONS:

1. Cut beans into 3½-inch (9 cm) lengths, discarding stem ends.
2. In saucepan, bring 1½ cups water, vinegar, sugar, salt and mustard seeds to boil, stirring until sugar and salt are dissolved.
3. Add beans; cook, stirring occasionally, just until tender, about 8 minutes.
4. Add hot pepper. Let cool completely.
5. Stand beans in two 2-cup (500 mL) canning jars; add pepper half to each jar.
6. Fill with vinegar mixture; cover with lid.
7. Let stand for at least 1 hour before serving. (Make-ahead: Refrigerate for up to 3 weeks.)

NUTRITIONAL INFORMATION, PER SERVING:

• Calories: about 56 cal
• Protein: 2 g
• Total fat: 1 g (trace sat. fat)
• Carbohydrates: 13 g
• Fiber: 2 g
• Cholesterol: 0 mg
• Sodium: 424 mg
• Potassium: 177 mg
• % Recommended Daily Intake: 4% calcium, 6% iron, 7% vit A, 38% vit C, 15% folate.

TIP FROM THE TEST KITCHEN: Pickling salt is also called preserving salt or canning salt. It is pure sodium chloride and does not contain additives, such as iodine or anti-caking agents. It keeps brine crystal clear and ensures pickles stay brightly coloured and don’t darken.