#pickledperfection

[tendershepherd]

These Reuben deviled eggs are a delightful twist on the classic deviled egg. They are filled with the flavors of a Reuben sandwich, including sauerkraut, Swiss cheese, and pickles. Perfect as an appetizer or snack for any occasion.

Ingredients: 6 hard-boiled eggs. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup sauerkraut, drained and finely chopped. 2 tablespoons grated Swiss cheese. 2 tablespoons chopped dill pickles. 1 tablespoon chopped fresh parsley. 1/2 teaspoon caraway seeds. Salt and black pepper to taste. Paprika for garnish.

Instructions: Separate the hard-boiled eggs into halves along their length, and carefully take out the yolks. Mix the egg yolks, mayonnaise, and Dijon mustard in a bowl until the mixture is smooth. The pickles, parsley, caraway seeds, salt, and black pepper should all be mixed in. Put the egg yolk mixture back into the egg white halves with a spoon or a pipe. Add paprika as a finishing touch. Put it in the fridge for at least 30 minutes before you serve it. Have fun with your tasty and sour Reuben deviled eggs!

Prep Time: 15 minutes

Cook Time: 0 minutes

My Small Bathroom Looks Luxurious

[adebisishank]

Savor the crunch and heat of these pickled green beans that are crisp and spicy. They are delicious as a zesty side dish or as a delightful addition to salads and snacks.

Ingredients: 2 lbs fresh green beans, trimmed. 4 cups white vinegar. 1 cup water. 1/2 cup granulated sugar. 1/4 cup kosher salt. 4 cloves garlic, peeled and smashed. 2 teaspoons whole black peppercorns. 2 teaspoons crushed red pepper flakes. 2 teaspoons mustard seeds.

Instructions: Sterilize glass jars by boiling them for 10 minutes or running them through a dishwasher cycle. Blanch the green beans in boiling water for 2 minutes, then transfer to an ice water bath to cool. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Divide garlic, peppercorns, red pepper flakes, and mustard seeds among the sterilized jars. Pack the blanched green beans tightly into the jars, leaving about 1/2 inch of space at the top. Pour the hot vinegar mixture over the beans, covering them completely and leaving 1/4 inch headspace. Tap the jars gently to remove air bubbles, then seal with sterilized lids and bands. Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before enjoying. These pickled green beans will stay crisp and spicy for up to 2 weeks in the refrigerator.

Ralph B