• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Top Amish Recipes » Amish Side Dishes

    Summer Potluck Series: Sweet and Sour Green Beans

    Published: Aug 12, 2014 · Updated: Aug 12, 2014 by Kevin Williams | Leave a Comment

    This is the second recipe in the summer potluck series. If you missed yesterday's, click here.   Not all potluck recipes are main dish casseroles, that is the whole point of a potluck, you don't know what you'll find.  Sometimes side dishes steal the show and this is one.  This comes from a Mennonite woman outside of Sunbury, PA.

    Summer Potluck Series: Sweet and Sour Green Beans
     
    Print
    Ingredients
    • 1 pound fresh green and/or yellow beans, cleaned, trimmed of ends and snapped into 2-inch pieces
    • ¼ cup apple cider or white vinegar
    • ¾ cups water
    • ⅓ cup sugar
    • Salt and pepper to taste
    Instructions
    1. Cook the beans in lightly salted boiling water until tender-crisp, about 15 minutes depending on the age and size of the beans.
    2. Drain and place in ice water to stop the cooking.
    3. Pat dry in a towel.
    4. Place in a large bowl.
    5. In a small bowl, mix together the vinegar, water and sugar.
    6. Stir vigorously with a whisk or fork until the sugar is dissolved.
    7. Taste, adding more vinegar or sugar as desired.
    8. 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.
    9. Add salt and pepper and stir well to combine.
    10. Taste again and adjust as needed.
    11. Place in refrigerator for at least several hours, preferably overnight.
    12. Stir occasionally if not totally immersed in the liquid.
    Wordpress Recipe Plugin by EasyRecipe
    3.2.2646

     

    « The Amish Cook: An Amish Love Story and Amish Wedding Steak
    Paula's Trip Diary: First-Timer's Guide to Holmes County - Part II »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • Homemade Chocolate Crunch Easter "Eggs"
      Homemade Coconut Crunch Easter Eggs
    • 5 Amish Copycat Recipes (Fast-Food Favorites: Big Mac Dressing, Pizza Hut, and More!)
    • Amish Wedding Customs and Traditions
    • Amish Wedding Cake
      Amish Wedding Cake Recipe
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road