These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).
Recipe information
Yield
8 Servings
Ingredients
1
pound green beans, trimmed
2
tablespoons kosher salt plus more
1
fennel bulb, thinly sliced
1
lemon, thinly sliced, seeds removed
6
chiles de árbol or ½ tsp. crushed red pepper flakes
1½
cups unseasoned rice vinegar
¼
cup sugar
1
teaspoon black peppercorns
Need to make a substitution?
Preparation
Step 1
Cook green beans in a large pot of boiling salted water until just tender, about 3 minutes. Drain; transfer to a bowl of ice water and let cool. Drain. Place in a large heatproof jar or bowl with fennel and lemon slices.
Step 2
Bring chiles, vinegar, sugar, peppercorns, 2 Tbsp. salt, and 2 cups water to a boil in a medium saucepan; pour over green beans. Let cool. Cover and chill at least 12 hours and up to 2 weeks.
Nutrition Per Serving
Calories (kcal) 40 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 1 Sodium (mg) 500