Best 6 Asian Pickled Green Beans And Carrot Sticks Recipes
**Unleash the Tangy Delight of Asian Pickled Green Beans and Carrot Sticks: A Culinary Journey into Flavorful Preservation**
Embark on a tantalizing culinary adventure with our Asian Pickled Green Beans and Carrot Sticks recipes, a symphony of flavors that will tantalize your taste buds and transport you to the vibrant streets of Asia. Discover the art of pickling, a traditional preservation technique that transforms ordinary vegetables into extraordinary culinary delights. Immerse yourself in the vibrant colors and enticing aromas of these pickled treats, as they dance on your palate with their delightful sourness, a hint of sweetness, and a subtle hint of spice. Get ready to elevate your meals with this versatile side dish, perfect for adding a pop of flavor to your favorite Asian dishes, salads, sandwiches, and more. Explore the diverse collection of recipes within this article, each offering a unique twist on this classic Asian culinary staple. From the traditional Chinese-style pickled green beans to the spicy Szechuan-inspired carrot sticks, there's a recipe here to suit every taste preference. So, gather your ingredients, don your apron, and let's embark on this culinary journey together, creating a symphony of flavors that will leave you craving more.
HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
ASIAN PICKLED GREEN BEANS AND CARROT STICKS
Make and share this Asian Pickled Green Beans and Carrot Sticks recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 4 24 ounce jars, 20 serving(s)
Number Of Ingredients 13
Steps:
- Trim beans to fit jar and slice carrots to match the beans.
- Cook carrots and beans in hot water for 3 minutes then drain.
- Pack them into hot sterilized jars.
- In a pot heat remaining ingredients and simmer 5 minutes.
- Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
- Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
- Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
EASY BUTTERED GREEN BEANS AND CARROT STICKS
This is easy to make and the perfect veggie side dish to compliment your holiday table, and the combination of colours is very pretty! This recipe will serve around 6-8 people but it can be doubled. The beans and carrot sticks can be boiled hours in advance, just leave them in the ice water in the fridge until ready to saute in butter. I most always sprinkle with sliced toasted almonds, or even peanuts when serving this at my table, but that is optional.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
- Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
- Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
- Place the beans and carrots on a paper towel and pat them dry.
- Up to this point you can refrigerate until ready to saute them.
- In a large skillet or a medium pot melt the butter with oil.
- Add in the beans and carrot sticks; toss until hot (about 2 minutes).
- Season with salt and pepper.
- Transfer to a large serving bowl and sprinkle with nuts if desired.
- Delicious!
Nutrition Facts : Calories 156.9, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 92.5, Carbohydrate 15.1, Fiber 5.4, Sugar 7.2, Protein 3.3
GLAZED CARROTS AND GREEN BEANS
This simple dish is always a big hit, even with non-vegetable lovers. I've substituted frozen green beans for fresh, omitting the blanching process, and it still tastes great.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add carrots; cover and cook for 1 minute. Add beans; cover and cook 2 minutes longer. Drain and immediately place vegetables in ice water. Drain and pat dry. , Place the vegetables in a large skillet; add broth and butter. Bring to a boil; cook, uncovered, for 2-3 minutes or until liquid is reduced to about 2 teaspoons. Add the sugar, salt and pepper; cook and stir for 1 minute.
Nutrition Facts :
GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC
This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.
Provided by Gingernut
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim green beans and cut carrot into sticks that are similar in size to the green beans.
- Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
- Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
- Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
- Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
- Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
- Season with salt and pepper, if desired.
Nutrition Facts : Calories 64.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 54.5, Carbohydrate 8.9, Fiber 3, Sugar 4.2, Protein 1.8
Tips:
- Use fresh, crisp green beans and carrot sticks for the best results.
- Cut the vegetables into uniform sizes so that they pickle evenly.
- Use a clean, sterilized jar for storing the pickles.
- Make sure the vegetables are completely covered by the pickling solution.
- Store the pickles in a cool, dark place for at least 2 weeks before eating.
- The pickles will keep for several months in the refrigerator.
Conclusion:
Asian pickled green beans and carrot sticks are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are also a good source of vitamins and minerals. With a little planning, you can enjoy these pickles all year long.
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