Ingredients for Ginger And Chile Pickled Green Beans
- Distilled White Vinegar
- Kosher Salt
- ½ cup granulated sugar
- Fresh Ginger
- Garlic Cloves
- Dried Hot Red Chiles
- 1 pound fresh green beans
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How to Make Ginger And Chile Pickled Green Beans
- Combine water, vinegar, sugar, ginger, chilies, salt, and garlic in a saucepan over medium heat.
- Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.
- Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Trim the ends of the green beans and pack them tightly into a sterilized jar.
- Carefully pour the hot pickling liquid over the green beans, leaving about ½ inch of headspace.
- Remove any air bubbles by gently tapping the jar.
- Wipe the rim of the jar clean, secure the lid tightly, and process in a boiling water bath for 10 minutes (adjust based on your altitude).
- Remove from the water bath and let cool completely. You should hear a satisfying 'pop' as the jars seal.
- Allow the pickles to sit at room temperature for at least 24 hours before refrigerating. Enjoy!
- Once refrigerated, your pickles will keep for several months.
Nutrition Information (Approximate per serving)
Sodium
393 g
Sugar
47g
Fat
0g
Carbs
7g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Canning Condiments Etc Beans Vegetables American Easy Diabetic Dinner Party Kid Friendly Low Fat Vegetarian Dietary Gifts Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Green Yellow Beans Technique 4 Hours Or Less
