GotGarlic
Chef Extraordinaire
Szechuan Pickled Green Beans
Adapted from ""Put 'em Up!" by Sherri Brooks Vinton
1 pound green beans, trimmed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon whole Szechuan peppercorns (black peppercorns can be substituted)
1 (1-inch) piece fresh ginger, sliced into coins
2 garlic cloves, sliced
Prepare an ice-water bath in a large bowl. Blanch green beans in boiling water for 1 minute, then remove to the ice-water bath. Remove beans to kitchen towels and dry thoroughly. Pack the beans vertically in a quart jar.
Combine the remaining ingredients in a medium nonreactive saucepan. Bring to a boil and simmer for 1 minute. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid. Cool, cover, and store in the refrigerator for up to 1 month.
Let sit for a day or so before eating, to let the flavors combine. These make a nice side dish or topping for stir-fries.
Adapted from ""Put 'em Up!" by Sherri Brooks Vinton
1 pound green beans, trimmed
1 cup cider vinegar
1/2 cup water
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon whole Szechuan peppercorns (black peppercorns can be substituted)
1 (1-inch) piece fresh ginger, sliced into coins
2 garlic cloves, sliced
Prepare an ice-water bath in a large bowl. Blanch green beans in boiling water for 1 minute, then remove to the ice-water bath. Remove beans to kitchen towels and dry thoroughly. Pack the beans vertically in a quart jar.
Combine the remaining ingredients in a medium nonreactive saucepan. Bring to a boil and simmer for 1 minute. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid. Cool, cover, and store in the refrigerator for up to 1 month.
Let sit for a day or so before eating, to let the flavors combine. These make a nice side dish or topping for stir-fries.