SPRINGFIELD, Missouri (KY3) – Spice up your summer green beans with these three recipes.
Quickly pickled green beans
Ingredients:
- 1 16-ounce glass jar with sanitized lid
- 2/3 cup white vinegar
- 1/2 cup water
- 2 tablespoons white sugar
- 1 teaspoon garlic-salt-pepper mixture
- 6 garlic cloves
- 2 sprigs of dill
- 1 ½ cups fresh green beans, stems broken off and halved
Add the vinegar, sugar and garlic to the jar. Close the jar with the lid and shake until the sugar dissolves. Add the garlic, salt and pepper mixture and the dill, then add the green beans to the jar. Replace the lid and place the jar in the refrigerator for 24 hours.
Green Bean Prosciutto Bundle
- Ingredients:
- 1 pound fresh green beans
- Prosciutto ham
- 1 lemon
- 1 tablespoon salt-pepper mixture
Bundle 12 green beans and wrap each bundle with a slice of prosciutto to create a green bean bunch. Place the beans in an ovenproof baking dish. Drizzle the green beans with olive oil and sprinkle with salt and pepper. Cut a lemon in half and squeeze over the prosciutto bundles. Bake at 350° for 10 minutes.
Green bean, potato and dill salad
Ingredients:
- ½ pound of soft-boiled potatoes.
- ½ pound green beans, cooked 1 ½ minutes
- Remove from heat and allow to cool.
- 1/3 cup vinegar
- ½ cup mayonnaise
- 2 sprigs of fresh dill
- 1 teaspoon garlic, salt and pepper
- 2 teaspoons sugar
Directions: In a large bowl, combine mayonnaise, vinegar, chopped fresh dill, sugar and spices. Whisk to combine. Halve or quarter new potatoes to make bite-sized. Cut cooked green beans into 1-inch pieces. Add potatoes and green beans to dressing mixture and mix well. This recipe serves 6 to 8 people.
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