These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .
Recipe information
Yield
Makes 8 servings
Ingredients
1 pound green beans, trimmed
2 tablespoons kosher salt plus more
1 fennel bulb, thinly sliced
1 lemon, thinly sliced, seeds removed
6 chiles de árbol or 1/2 teaspoons crushed red pepper flakes
1 1/2 cups unseasoned rice vinegar
1/4 cup sugar
1 teaspoon black peppercorns
Preparation
Step 1
Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
Step 2
Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.
