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1
(This recipe doesn't actually contain any of our harissa spread, because the ingredients don't hold up as nicely in the pickling liquid as dried spices do. Not to worry, though: You'll still recognize all the best flavors of harissa in there.)
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2
Wash the pint jars and their lids and turn over on a clean dish towel to air dry.
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3
While the jars are drying, begin prepping the haricots verts - clean well and soak in a cold water bath. Remove and put in a colander and drain. Trim the ends as necessary (you can use an additional jar as a measure of how tall you want the beans to be.
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4
Begin preparing the pickling spice mixture. First, stem and seed the chiles and break apart in even size pieces. Put chile pieces in a small food chopper or processor and pulse until chiles are medium-sized flakes. Remove and break apart any chile pieces not consistent with flakes. In a bowl, combine chile flakes and whole spices. Mix well with a wooden spoon until spices are evenly distributed.
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5
Once the jars are dried throughout, turn over and measure out 1 tablespoon of the pickling spice mixture and put inside each empty jar. Take care to mix spices between batching each jar to maintain an even mixture. Next, add 2 cloves of garlic and a handful of washed haricots verts per each jar. The haricots verts should be inserted lengthwise and the jar filled until pieces are snug but not forced.
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6
After all jars are filled with spices, garlic, and haricots verts, begin heating the pickling liquid. In a large saucepan, combine vinegar, water, and salt and bring to a boil. Immediately remove pickling liquid from heat and let stand 2 minutes.
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7
Next, carefully pour hot pickling liquid over the vegetables until covered. Allow air bubbles to release and adjust accordingly until vegetables are completely covered.
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8
Wipe jar rims and cover jars with their lids. Allow to cool to room temperature before refrigerating. Enjoy!
