Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. This punchy brine works with any crunchy veg, but sturdy summer beans (like yellow wax or green beans) will stay snappy and bright for weeks. Eat them on their own or slice them up to add a smack of acidity to salads, sandwiches, and grain bowls. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.
Recipe information
Yield
Makes 2 quarts
Ingredients
1
1
1–2
2
⅔
2
Special equipment
Preparation
Step 1
Pack beans, shallot, and 1–2 chiles, depending on your heat preference and the heat of your chiles, in jars, dividing evenly. Bring vinegar, sugar, salt, and 1⅓ cups water to a boil in a small saucepan. Let cool 15 minutes.
Step 2
Divide brine between jars (vegetables should be submerged) and cover tightly with lids. Chill at least 8 hours before using.
Step 3
Do ahead: Beans can be pickled 3 months ahead. Keep chilled.
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Reviews (5)
Back to TopMade this over the weekend. Thought it was fairly easy. I'm now just letting rest in the fridge.
Anonymous
10/5/2020
Never heard of "Two 1-qt. heatproof wide-mouth jars with lids" as an ingredient before?
Anonymous
10/5/2020
I love these beans!
dandandan2
A hole
10/5/2020