This recipe appears in:In a Pickle: Pickled Chinese Long Beans
Chinese long beans make a fun, curly pickle that is as tasty as it is beautiful. Try these on a relish plate or tucked into an untraditional Nicoise salad.
- 2 pounds Chinese long beans
- 1 cup white vinegar
- 1 tablespoon pickling salt
- 6 garlic cloves
- 2 bay leaves
- 2 star anise
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes
Prepare a boiling water bath canner and 2 wide mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
Wash and trim beans.
Combine vinegar with pickling salt and 1 cup water in small pot and bring to a simmer.
Divide garlic and spices between to the two pint jars.
Spiral the beans into the jars, packing them in as tightly as possible.
Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.
Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
When time is up, remove jars from canner and let cool. Check lids ensure a seal.
Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.