easy to make, but uninteresting in taste. pickling spice may add a bit of flavor. i used thin, small french beans...i think ten minutes of processing was a little too long for this type of bean.
Ginger and Chile Pickled Green Beans
Photo: Iain Bagwell; Styling: Robyn Valaryk
More From Sunset
Amount per serving
- Calories: 28
- Calories from fat: 11%
- Protein: 1.2g
- Fat: 0.4g
- Saturated fat: 0.0g
- Carbohydrate: 6.1g
- Fiber: 2.8g
- Sodium: 762mg
- Cholesterol: 0.0mg
- 4 3/4 cups distilled white vinegar
- 1/2 cup kosher salt
- 2 tablespoons sugar
- 6 slices peeled fresh ginger
- 6 garlic cloves
- 6 small dried hot chiles
- About 3 lbs. green beans, stem ends trimmed and very long beans cut in half
- 1. Gather canning equipment and heat water in a canner as directed at sunset.com/canningsteps
- 2. Heat vinegar, 3 1/2 cups water, the salt, and sugar together in a medium pot until boiling. Put a ginger slice, garlic clove, and chile in each of 6 pint-size canning jars. Pack jars with green beans.
- 3. Pour hot liquid over beans, leaving a 1/2-in. headspace at the top. Put lids on top and screw on rings firmly--but don't force.
- 4. Process jars 10 minutes. Check that jars are sealed (see sunset.com/canningsteps) and store in a cool, dark place up to 2 years, or chill any that didn't seal; they'll keep up to 1 month.
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