Green Beans With Pickled-Onion Relish
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
910 g
Green Bean (trimmed)3 cup
Apple Cider Vinegar3 cup
Red Wine Vinegar1 tsp
Thyme (chopped fresh)1 small
Bay Leaf1 tsp
Salt2 large
Onion (thinly sliced)3 tbsps
Olive Oil1 cup
Pure Maple SyrupDirections:
1
Fill large bowl with ice and cold water
2
Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes
3
Drain
4
Place beans in bowl of ice water until cool
5
Drain well, then pat dry with kitchen towels
6
DO AHEAD: Can be made 1 day ahead
7
Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill
8
Bring to room temperature before using
9
Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan
10
Bring to boil, stirring until sugar dissolves
11
Add onions; bring to boil
12
Reduce heat and simmer until onions are wilted, about 4 minutes
13
Remove from heat
14
Cool uncovered to room temperature
15
DO AHEAD: Can be made 1 day ahead
16
Cover and chill onion mixture
17
Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature
18
Whisk oil, syrup, and chopped thyme in large bowl
19
Season with salt and pepper
20
Add green beans and drained onions; toss to coat
21
Transfer salad to platter and serve
22
Fill large bowl with ice and cold water
23
Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes
24
Drain
25
Place beans in bowl of ice water until cool
26
Drain well, then pat dry with kitchen towels
27
DO AHEAD: Can be made 1 day ahead
28
Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill
29
Bring to room temperature before using
30
Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan
31
Bring to boil, stirring until sugar dissolves
32
Add onions; bring to boil
33
Reduce heat and simmer until onions are wilted, about 4 minutes
34
Remove from heat
35
Cool uncovered to room temperature
36
DO AHEAD: Can be made 1 day ahead
37
Cover and chill onion mixture
38
Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature
39
Whisk oil, syrup, and chopped thyme in large bowl
40
Season with salt and pepper
41
Add green beans and drained onions; toss to coat
42
Transfer salad to platter and serve