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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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
45 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

5 calories; calories from fat 6%; protein 0.2g; carbohydrates 1.3g; fiber 0.4g; sodium 73mg.
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