Pickled Long Beans



Ingredients:
1 bunch long beans (aka yard long beans, Chinese long beans)
1 Korean or Chinese hot pepper, cutting into strips
2 cups white vinegar
2 cups water
iii tablespoons shoaxing wine
1/4 loving cup pickling salt
iv cloves garlic
1 inch knob ginger, cutting into iv slices
1 tablespoon broken star anise
8 dark peppercorns
2 cinnamon sticks


Directions:
Evenly split the spices, ginger, pepper as well as garlic betwixt 2 broad oral cavity quart jars. Cut the ends off the beans as well as split into 2 fifty-fifty bunches. Fold them inwards one-half as well as check into each jar. Bring the vinegar, salt, H2O as well as shaoxing to depression boil. Stir to dissolve the salt. Pour the mixture over the jars, leaving 1/4 inch headspace. Seal. Process using the H2O bathroom mixture for x minutes.

Yield:
2 quarts

Note: H5N1 bully rootage for canning data is the Blue Book direct to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books as well as equipment I uncovering useful.

My thoughts:
Some of my favorite dishes telephone vociferation upwards for pickled long beans. Normally the recipes telephone vociferation upwards for a quick pickle only approximately times it is hard to uncovering long beans at the marketplace when the mood strikes as well as therefore when I saw them recently, I picked upwards a bunch. Once I got them domicile I started to wonder if I could brand a shelf-stable pickle out of them as well as therefore I could accept them on manus for when the mood strikes. I pose inwards the appropriate spices as well as made this pickle. It is perfect inwards the dishes I would accept made amongst the quick pickle as well as immediately I accept extra.

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