This recipe takes me back to my childhood when my great-grandmother would make me pickled beans. I loved the tangy flavor and how the green beans were like tart and tender french fries. She would make me a batch and keep them in the refrigerator for me to snack on. My recipe adds a few new flavors to the pickling liquid but I think my great-grandmother would appreciate them.
The photo doesn’t do the beans justice. I’m still learning to use my new lights and as you can see the garlic cloves are bright white and a bit scary looking. Don’t be alarmed, they are not radioactive.
I’ve been happily snacking on this batch of beans for the past two days and love them. For lunch, I tossed with a few chopped tomatoes and drizzled with extra-virgin olive oil for a delicious and flavorful salad.
Chili-Lime Pickled String Beans
1 lb string beans, trimmed
1 1/2 cup water
1 tsp salt
1 tablespoon sugar
2 cups cider vinegar
1 teaspoon whole black peppercorns
1 red chili, seeded and sliced (leave seeds if you like spicy)
6 cloves garlic; 3 minced, 3 peeled and left whole
1″ piece of ginger, thinly sliced
1/2 lime thinly sliced
In a small pan, heat 1 1/2 cups water. Add the salt and sugar, stirring until dissolved. Remove from heat.
In a glass bowl, add the vinegar, peppercorns, chili, garlic, ginger, and lime. Add the water mixture. Don’t worry if it is still hot, the cider mix will help it to cool down.
Bring a large pot of water to a bowl, add the string beans and cook for about 5 minutes until the beans begin to become tender. Remove from heat and drain. Rinse immediately with cold water to stop them from cooking further. Add the beans to the pickling liquid. Cover and store in the refrigerator overnight. The longer they sit, the better they taste.
Has anyone else ever had pickled beans? I haven’t seen them mentioned very often but hopefully more people will give them a try. They make for a perfect healthy snack.