Lunch: Spicy Pickled Green Beans and Fennel

Recipe by Duane Sorenson These hot and sour pickles are great alongside the spread and frittata , and make a perfect garnish for the Bloody Beers .

This recipe includes superfoods such as:

Lemon

Health benefits of Spicy Pickled Green Beans and Fennel

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound green beans, trimmed
2 tablespoons kosher salt plus more
1 fennel bulb, thinly sliced
1 lemon, thinly sliced, seeds removed
6 chiles de árbol or 1/2 teaspoons crushed red pepper flakes
1 1/2 cups unseasoned rice vinegar
1/4 cup sugar
1 teaspoon black peppercorns

Instructions

Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
Bring chiles, vinegar, sugar, peppercorns, 2 tablespoons salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.

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