Fried Pickled Green Beans Food

GREEN BEAN "FRIES"

Steps:

• Heat a large skillet over medium-high heat for 3 minutes. Add the oil and heat another minute.
• Scatter the beans evenly in the pan and sprinkle with the salt (see Cook's Note). Allow the beans to cook undisturbed until browned, blistered and beginning to split on the first side, about 3 minutes. Using tongs or a slotted spatula, flip the beans and continue to cook another 2 minutes. Flip one more time and cook until all the beans have a good amount of golden brown, an additional minute. Remove to a paper towel-lined plate to drain. Serve with your favorite dip or simply with a squeeze of lemon.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

FRIED PICKLED GREEN BEANS

Steps:

• 1. In medium bowl add dill and green beans In saucepan add remaining pickling ingredients, cook on high for 3min. till sugar and salt dissolve. Turn off and pour over green beans. let sit and cool for 2 hours. Drain and let sit on paper towels. Pat dry. Toss in flour so tempura sticks to green beans
• 2. Whisk tempura ingredients in bowl. Let dried green beans sit in tempura till ready for fryer. The longer the better. Heat oil to 375.
• 3. In batches add green beans. Drop in oil and fry for few mins. Till golden brown. Transfer to paper towels. Salt. Serve with favorite dipping sauce. A spicy sauce works well. I used Myhttps://www.justapinch.com/recipes/sauce-spread/dip/cha-cha-mayo-the-best.html?p=2

PICKLED GREEN BEANS

Steps:

• Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BUTTERMILK FRIED GREEN BEANS

Steps:

• Trim, rinse and thoroughly dry the green beans. Put them in a medium bowl and toss with the buttermilk to coat.
• Combine the flour, cornmeal, baking powder, salt and cayenne in a large bowl or resealable plastic bag. Drain the green beans and toss them in the flour mixture to coat thoroughly.
• Bring about 1/2-inch of oil in a wide, heavy pot to 350 to 375 degrees F over high heat. Prepare a cooling rack set over paper towels.
• Adjust the heat to maintain that temperature range. Test the temperature by using a thermometer or by dipping the handle of a wooden spoon into the oil. If the oil bubbles around the handle, it is hot enough to fry the beans.
• Shake excess flour mixture off the beans as you add enough of them to form a single layer in the oil. Fry until golden- to medium-brown and beans are tender, about 3 minutes. Transfer with tongs or a slotted spoon to the prepared cooling rack and sprinkle with salt. Repeat with the remaining beans and serve hot.

FRIED GREEN BEANS

Steps:

• Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

SWEET AND HOT QUICK PICKLED GREEN BEANS

Steps:

• Place the beans in a heatproof container.
• In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
• Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

PICKLED GREEN BEANS

Steps:

• Trim the stems from the green beans. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the beans. Cover and leave to soak overnight, then rinse and drain.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar, the sugar and the red onion, let the sugar dissolve, and bring to a simmer.
• Pack the beans into sterilised jars (see tip below), then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.