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Pickled Green Beans


  • 2 lbs. green beans
  • 5½ cups rice wine vinegar, unseasoned
  • ½ small onion, sliced
  • ¼ cup crushed, dried red chiles
  • 1/8 cup coriander seeds
  • 5 cloves garlic, thinly sliced
  • ¾ cup water
  • 4 T. salt
  • 1 oz. whole black peppercorns
  • 6 T. sugar


  1. Bring all ingredients except for the green beans to a boil. Skim. Allow mixture to steep for at least 30 minutes, then strain.
  2. Bring to a boil, blanch beans in brine (add to water for about 15 seconds, then remove), then cool on sheet trays in the refrigerator.
  3. Strain pickling brine again. Cool. Return vegetables to cool in pickling liquid. Refrigerate for up to one month.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes