Quick Asian-Style Pickled Green Beans
Difficulty Level: Advanced
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 1 pound green beans, washed and trimmed
- 1 cup cider vinegar
- ½ cup cup water
- ¼ cup soy sauce
- ¾ cup sugar
- 3 tablespoons toasted sesame oil
- 1 tablespoon whole peppercorns
- 1 2-inch piece ginger, sliced into coins
- 2 sliced garlic cloves
- 453.59g green beans, washed and trimmed
- 236.59ml cider vinegar
- 118.29ml cup water
- 59.15ml soy sauce
- 177.44ml sugar
- 38.34g toasted sesame oil
- 12.78g whole peppercorns
- 1 2-inch piece ginger, sliced into coins
- 2 sliced garlic cloves
This quick pickle is so fun! Great for snacking, adding to salads, or served as a side dish. Make it your own by adding other veggies as shown below.
Preparation
STEP 1
Make an ice water bath for beans in a large bowl or clean sink.
STEP 2
Bring a large pot of water to boil. Add salt then add beans, 1/2 pound at a time. Boil for 1 minute then remove and place in ice bath. Remove beans from ice water when cooled and dry with paper towels. Arrange beans vertically in a clean 1-quart jar.
STEP 3
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.
STEP 4
Pour hot brine over beans to cover by 1/2 inch. Leave 1/2 inch of room between top of liquid and lid.
STEP 5
Cool, cover and store in refrigerator for up to 1 month.
Options
Try this with asparagus or add other veggies that don’t need blanching such as carrot sticks, bell pepper slices, cucumbers or onions, but don’t forget to make more liquid and have more jars.