Spicy, Crunchy Pickled Green Beans with Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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