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