Pickled Green Beans


½ pound green beans, trimmed
½ cup water
¾ cup white vinegar
1 tablespoon horseradish
1 medium tomato, crushed
1 tablespoon salt
1 tablespoon lemon zest


Bring a large pot of water to a boil and cook green beans until tender or about 3-4 minutes. Place in an ice bath until completely chilled. Drain and set aside. In a bowl whisk together water, vinegar, horseradish, tomato, salt and lemon zest. Add the green beans and place in an airtight container. Refrigerate for about 3 days before serving. Can be kept in the refrigerator for 1-2 months.