Pickled Chinese Long Beans

[Photographs: Marisa McClellan]

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.

Pickled Chinese Long Beans

About This Recipe

Yield:makes 2 pints
Active time:30 minutes
Total time:2 weeks
Special equipment:2 pint-sized mason jars, canning pot
This recipe appears in: In a Pickle: Pickled Chinese Long Beans


  • 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


  1. 1

    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.

  2. 2

    Wash and trim beans.

  3. 3

    Combine vinegar with pickling salt and 1 cup water in small pot and bring to a simmer.

  4. 4

    Divide garlic and spices between to the two pint jars.

  5. 5

    Spiral the beans into the jars, packing them in as tightly as possible.

  6. 6

    Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.

  7. 7

    Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.

  8. 8

    When time is up, remove jars from canner and let cool. Check lids ensure a seal.

  9. 9

    Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.


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