How To: Make Crunchy Asian Pickled Green Beans

I’ve been doing a lot of canning this summer because I really like the combined elements of food and craft. Plus, there’s something to be said about looking at a cupboard full of preserved fruits and vegetables in your kitchen during the middle of some future snow storm. There’s no better feeling. But what about your lonely fridge that’s craving some of-the-moment produce right now? That’s what fridge pickling is for. No bulky canning tools, worrying about acidity levels, or boiling water necessary. Instead, you replace those with the satisfaction of getting to eat your produce the next day by following a few simple steps

Some people like to pickle cucumbers, but to me there is nothing better than a crunchy pickled green bean. Add some Asian flavors, and you won’t be able to keep your hands out of the jar.

If you have never canned before, this a great place to start because you don’t need to worry about sterilizing or processing jars. [In fact, this recipe isn’t even safe for hot water bath canning, so don’t get any bright ideas.] However, if you are interested in canning and preserving be sure to take a look at my Canning 101 post over at Handjobs (For the Home), along with my many other preserving projects.

This recipe only makes a pint jar’s worth of green beans but can be easily be doubled for your pickling pleasure. It will last in the fridge for up to 1 month.

Crunchy Asian Pickled Green Beans

• 1/2 Lb green beans, washed and tops trimmed
• 3/4 C cider vinegar
• 1/4 C water
• 3 Tbsp soy sauce
• 3 Tbsp sugar
• 1 Tbsp sesame oil
• 2 dried chiles
• 2 large cloves of garlic, peeled and sliced

Bring a medium sized pot with water to a boil. Once boiling, drop your green beans in the pot, return to a boil, and blanch for 1 minute. Then transfer the green beans immediately to an ice-water bath to stop the cooking process and keep the crunch. Once cooled, pack the beans vertically into a pint-sized jar.

Meanwhile, combine the remaining ingredients in a small sauce pan and bring to a boil. This will help to combine all of the flavors as well as dilute the sugar into the pickling liquid. Boil for 1-2 minutes.

Carefully, pour the brine over your pickled green beans so that they are well covered. If you need to, you can top the jar off with some water, but be sure to leave at least half an inch headspace at the top of your jars to accommodate any expansion.

Let your beans sit in the fridge for at least one day, allowing the brine to fully soak in. After that, feel free to crunch away and enjoy!