Spicy, Crunchy Pickled Green Beans with Lemon

Annabelle Breakey

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.

Yield: Makes 8 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 5.4
  • Calories from fat: 6%
  • Protein: 0.2g
  • Fat: 0.0g
  • Carbohydrate: 1.3g
  • Fiber: 0.4g
  • Sodium: 73mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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