Pickled Chinese Long Beans Recipe – a delicious recipe with beans, white vinegar, pickling salt, garlic, bay leaves, anise. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare a boiling water bath canner and 2 wide mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
2
Wash and trim beans.
3
Combine vinegar with pickling salt and 1 cup water in small pot and bring to a simmer.
4
Divide garlic and spices between to the two pint jars.
5
Spiral the beans into the jars, packing them in as tightly as possible.
6
Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.
7
Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
8
When time is up, remove jars from canner and let cool. Check lids ensure a seal.
9
Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.
523
kcal
Calories
2
g
Fat
102
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds Chinese long beans, 1 cup white vinegar, 1 tablespoon pickling salt, 6 garlic cloves, and more.
Yes, Pickled Chinese Long Beans Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
