Enjoy these spicy pickled green beans with a crispy crunch in a zesty Niçoise salad, as a Bloody Mary garnish, wrapped in salami for an appetizer or chopped and mixed in tuna salad. This recipe is courtesy of professional pickler Rick Field of Rick's Picks.
Special Diets:
Ingredients
Method
Sterilize the jars and lids in a boiling water bath.
Whisk together 2 cups water, vinegar, soy sauce and ginger in a large sauce pan to make a brine.
Place peppercorns and chile peppers in a cheesecloth bag and add to brine.
Bring brine to a boil over medium heat and boil 2 to 3 minutes.
Remove cheesecloth bag and let brine cool to 190 degrees (if you do not have a cheesecloth bag, place the peppercorns and chile peppers in the brine, then strain before using).
Place 1 tablespoon of wasabi and 4 garlic cloves in each jar.
Wash green beans and line them up with all the tips facing the same direction.
Pack beans snugly and vertically into jars, tips facing the bottom of the jar.
Trim the beans using a sharp, flexible knife to the correct length for the jar.
Fill the jars with cooled brine, leaving 1/4 inch of space at the top.
Screw the lids on until just tight; do not over tighten.
Seal, and process jars in a boiliing water bath for 10 minutes.
Remove jars and place on a rack to cool.
Store jars in a cool place for two to four weeks to allow the flavors to combine.
Refrigerate after opening.
Nutritional Info
Serving Size
Calories
20
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.