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Spicy, Crunchy Pickled Green Beans with Lemon

Annabelle Breakey
Total time 45 mins
Yield Makes 8 cups
Kombu, a kind of kelp, gives this pickle a certain velvety umami character, especially when it's allowed to sit for a few days. The pickle also gets spicier with time.


  • 1 pound very fresh green beans, stem ends trimmed
  • 2 cups rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons kosher salt
  • 6 small dried red chiles, such as Thai or arbol
  • 1 teaspoon pink peppercorns
  • 3-in.-long piece kombu (dried kelp)*
  • 1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed

Nutrition Information

  • calories 5.4
  • caloriesfromfat 6 %
  • protein 0.2 g
  • fat 0.0 g
  • carbohydrate 1.3 g
  • fiber 0.4 g
  • sodium 73 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.

  2. Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

  3. *Find in grocery stores' Asian foods aisle.

  4. Note: Nutritional analysis is per 1/4-cup serving.