SWEET AND SOUR BEANS

SERVES 4

The PA Dutch really like sour side dishes. I guess it is because they served as a refreshing contrast to all the heavy foods eaten at a meal. Or maybe the addiotion of vinegar was a safer way to preserve foods. I remember my grandmother used to can sour beans. But, when hers were not available, she and my grandfather would just take cooked green or yellow beans and splash them with straight cider vinegar. Obviously, if you like foods more sour, just add more vinegar in place of some of the water and cut down on the sugar in this recipe.

INGREDIENTS

1 pound fresh green beans, cleaned, trimmed of ends and snapped into 2-inch pieces

1/4 cup cider or white vinegar

3/4 cups water

1/3 cup sugar

Salt and pepper to taste

Cook the beans in lightly salted boiling water until tender-crisp, about 15 minutes depending on the age and size of the beans. Drain and place in ice water to stop the cooking. Pat dry in a towel. Place in a large bowl. In a small bowl, mix together the vinegar, water and sugar. Stir vigorously with a whisk or fork until the sugar is dissolved. Taste, adding more vinegar or sugar as desired. It should be a bit more tart than you want, because it will mellow out when mixed with the beans. Pour the liquid over the beans. Add the salt and pepper and stir well to combine. Taste again. Vinegar or water may be added at this stage, but not sugar. Place in refrigerator for at least several hours, preferably overnight. Stir occasionally if not totally immersed in the liquid. Beans will keep up to a week. If you want them to last longer, make certain they are covered with the liquid. They will last for several weeks.

Note: Canned beans may be substituted for the fresh. Drain them well and do not cook.

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