LEMON-CHILE GREEN BEAN PICKLES
YIELD: Makes 2 quarts
INGREDIENTS
For the brine:
- 1 cup distilled white vinegar
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
- 2 cups water
For the pickles:
- 1 1/2 pounds green beans, trimmed
- 1 lemon, thinly sliced, seeds removed
- 4 chiles de árbol or jalapenos (if desired)
- 4 smashed garlic cloves
Special equipment:
- Two 1 quart canning jars with lids
PREPARATION
For the brine:
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
For the pickles:
Divide 1 1/2 pounds green beans, trimmed, 1 lemon, thinly sliced, seeds removed, 4 chiles de árbol or jalapenos (if desired), and 4 smashed garlic cloves between jars.
Dividing evenly, pour hot brine (see formula, left)—using 1 teaspoons crushed red pepper flakes for the spice—into jars and cover. Let cool, then chill.
Do Ahead
Green beans can be pickled 2 months ahead. Keep chilled.
cooks’ note: Also try it with…Cucumbers, fennel, okra, cauliflower, jalapenos, cascabellas, chile peppers
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