Pickled Chinese Long Beans Recipe
[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.
Read more: In a Pickle: Pickled Chinese Long Beans
- Yield:makes 2 pints
- Active time: 30 minutes
- Total time:2 weeks
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.
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5.
Spiral the beans into the jars, packing them in as tightly as possible.
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6.
Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.
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7.
Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
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8.
When time is up, remove jars from canner and let cool. Check lids ensure a seal.
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9.
Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.
This Recipe Appears In
In a Pickle: Pickled Chinese Long BeansAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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