I'm on Day 2 of my Pickling-Fest at the cottage. Today I decided to do some crunchy Asian green beans with chili peppers (yum!). I cranked out a couple of jars while listening to some Lumineers and Avett Brothers (both bands which will be coming to Sac soon- The Lumineers @ Harlows on March 27th & The Avett Brothers @ The Grove on June 24th) which made the task go by super quick. Can't wait to eat them later this week!
Crunchy Asian Pickled Green Beans (recipe from ManMade)
- 1/2 Lb green beans, washed and tops trimmed
- 3/4 C cider vinegar
- 1/4 C water
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp sesame oil
- 2 dried chiles
- 2 large cloves of garlic, peeled and sliced
- Bring a medium sized pot with water to a boil.
- Once boiling, drop your green beans in the pot, return to a boil, and blanch for 1 minute. Then transfer the green beans immediately to an ice-water bath to stop the cooking process and keep the crunch.
- Once cooled, pack the beans vertically into a pint-sized jar.
- Meanwhile, combine the remaining ingredients in a small sauce pan and bring to a boil. This will help to combine all of the flavors as well as dilute the sugar into the pickling liquid. Boil for 1-2 minutes.
- Carefully, pour the brine over your pickled green beans so that they are well covered. If you need to, you can top the jar off with some water, but be sure to leave at least half an inch headspace at the top of your jars to accommodate any expansion.
- Let your beans sit in the fridge for at least one day, allowing the brine to fully soak in. After that they're ready to eat.