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Spicy, Crunchy Pickled Green Beans with Lemon

Makes 8 cups

Total Time
45 mins

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.

su-Spicy, Crunchy Pickled Green Beans with Lemon

Annabelle Breakey
 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
Step 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.

Step 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.

Step 3

*Find in grocery stores' Asian foods aisle.

Step 4

Note: Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 5.4Calories from Fat 6
% Daily Value *
Total Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 73mg4%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.4g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.