Thursday, August 18, 2011

Pickled long beans

We've had fun eating the Chinese red long beans.   Normally, red vegetables turn green when you cook them, so we were really surprised when they turned black in our first stir fry.   

So, of course, I wondered what would happen if we pickled them.  
Here they are made into Dilly Beans.    [Recipe in the Ball Blue Book.]    I love that they stayed red.   

I just found a recipe for szechwan pickled beans.   I think I'll try those with the next batch.

1 comment:

  1. That's really pretty! I'm not sure I'd like a black bean in my stir-fry though. ;)


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