Thursday, April 28, 2011

Bean Salad (slightly more printable recipe)

1 part apple cider vinegar
1 part cup white sugar
Dash of salt
Pepper to taste
Good pinch of your favorite herbs (basil, thyme, etc.) (optional)
Beans (kidney, chickpeas, wax, etc.)

1. In a large bowl, whisk to combine the dressing.

2. Add beans and stir gently.

3. Store in a jar in the fridge. For optimum pickling, make certain you have enough vinegar mixture to cover the beans entirely. (If you do not, simply store the jar upside-down in a bowl in the fridge. As you eat down, the beans will fall below the vinegar level and you can begin storing the jar right-side up again.)

Click to view the entire essay with photos: On Slightly More Successful Pickled Bean Salad

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