Pickled Chinese Long Beans Recipe

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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.

Recipe Facts

Active: 30 mins
Total: 0 mins
Serves: 16 servings
Makes: 2 pints

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Ingredients

  • 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

Directions

  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. Wash and trim beans.

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

  4. Divide garlic and spices between to the two pint jars.

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

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

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

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

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

Special equipment

2 pint-sized mason jars, canning pot

This Recipe Appears In

Nutrition Facts (per serving)
32 Calories
0g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 32
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 293mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 2g
Vitamin C 10mg 48%
Calcium 29mg 2%
Iron 1mg 3%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)