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Szechuan beans
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Szechuan Beans

Ingredients

  • 1 lb green beans ends trimmed
  • 1 tsp canning/pickling salt or sea salt
  • 1 1/4 cups apple cider vinegar
  • 1/4 cup soy sauce (not low sodium)
  • 1/4 cup granulated sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp Szechuan peppercorns
  • 2 shallots chopped
  • 1 inch piece of gingerroot sliced into coins
  • 2 garlic cloves peeled and thinly sliced

Instructions

  • In large bowl, toss beans with salt (see tip). Chill for 1 hour. Pat beans dry using paper towels.
  • In small pot, simmer vinegar, 1 cup water, soy sauce, sugar, sesame oil, peppercorns, shallots, gingerroot, and garlic for 1 minute.
  • Run hot water over 4 cup wide-mouth glass jar for about 30 seconds. Stuff jar with beans. Pour brine over beans to cover by 1/2 inch. Leave 1/2 inch headspace between top of liquid and lid. Cool, then seal jar shut and store in refrigerator; keeps for up to 6 weeks.