Quick Asian-Style Pickled Beans

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  • 1 pound green beans, washed and trimmed
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 3/4 cup sugar
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon whole peppercorns
  • 1 2-inch piece ginger, sliced into coins
  • 2 garlic cloves, sliced


Make an ice water bath for beans in a large bowl or clean sink.
Bring a large pot of water to boil.
Add beans, 1/2 pound at a time.
Bring water back to boil and blanch for 1 minute.
Remove and place in ice bath.
Remove with slotted spoon when cooled and dry with paper towels.
Arrange vertically in a 1-quart jar.
Combine vinegar, water, soy sauce, sugar, sesame oil, peppercorns, ginger and garlic in a medium, non-reactive saucepan.
Bring to a boil and simmer for 1 minute.
Pour hot brine over beans to cover by 1/2 inch.
Leave 1/2 inch of room between top of liquid and lid.
Cool, cover and store in refrigerator for up to 1 month.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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