Annabelle Breakey
Total Time
45 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

*Find in grocery stores' Asian foods aisle.

Step 4

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

Ratings & Reviews

portland's Review

May 12, 2014
these are a refreshing pickle, best eaten the same day. nice crunch, lemon and kombu add a distinctive flavor.