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Spicy, Crunchy Pickled Green Beans with Lemon

  • 8servings
  • 5calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, C
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound very fresh green beans, stem ends trimmed

  2. 2 cups rice vinegar

  3. 1/4 cup sugar

  4. 2 tablespoons kosher salt

  5. 6 small dried red chiles, such as Thai or arbol

  6. 1 teaspoon pink peppercorns

  7. 3-in.-long piece kombu (dried kelp)*

  8. 1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed

Instructions Jump to Ingredients ↑

  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. 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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