Vindaloo Pickled Beans
A great unique spicy pickle recipe to take advantage of the bounty of fresh green beans in the summer at Salt Spring Island. They are great on a charcuterie board or with a fine Caesar.
Ingredients
- 2 lb green beans cleaned
- 3 cups water
- 2 cups white vinegar
- 1/4 cup sea salt
- 8-12 garlic cloves peeled
- Small bunch fresh dill
- 2 tsp Goan Vindaloo
Instructions
- Place beans in an ice bath until ready to pack jars.2 lb green beans
- Sterilize 4 pint jars and lids as per manufacturer’s directions. Keep hot water pot to seal jars after packing.
- Put water, vinegar and salt in a pot. Bring to a simmer.3 cups water, 2 cups white vinegar, 1/4 cup sea salt
- Put 2 or 3 cloves of garlic, 2 or 3 sprigs of dill and ½ tsp (or more) of Goan Vindaloo in the bottom of the sterilized jar. Pack jar with beans and fill with brine to within ½" of top.8-12 garlic cloves, Small bunch fresh dill, 2 tsp Goan Vindaloo
- Process for 10 minutes in a simmering water pot to seal.
- Remove from pot, cool on rack.
- Store in a cool location for a few weeks before eating.
- Refrigerate after opening.
- Makes 4 pint jars.
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