- 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
- 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
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.
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.
*Find in grocery stores' Asian foods aisle.
Note: Nutritional analysis is per 1/4-cup serving.