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 cann...