Windy City Wasabeans

Windy City Wasabeans

Makes 6 pints, Serves 24

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.

Ingredients: 
  • 2 cups water
  • 2 cups white vinegar (5% acid)
  • 3/4 cup soy sauce or tamari
  • 1 1/2 teaspoon ground ginger
  • 1 small cheesecloth bag or 4X4-inch square piece of cheese cloth and kitchen twine
  • 1 1/2 dried chile peppers, broken up
  • 1 1/2 teaspoon whole black peppercorns (tellicherry, if available)
  • 6 tablespoons wasabi powder
  • 24 peeled whole garlic cloves
  • 4 pounds fresh green beans
  • Special equipment: 6 (1-pint) canning jars with lids and screw bands
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Method: 

Sterilize the jars and lids.

Whisk together water, vinegar, soy sauce and ginger in a large sauce pan to make a brine. Place peppercorns and chile peppers in the 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.

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, process and store filled jars, boiling jars 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: 
Per Serving:20 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 4g carbohydrate (0g dietary fiber, 1g sugar), 1g protein
Special Diets: 

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.

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