In A Pickle

Wasabi Pickled Green Beans

Hot, fresh, sour, sweet, salty, and delicious — all hanging out together in one magical jar that could be waiting in your fridge

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Photo: Laura Vincent

Obsessed with pickles? So are we. In a new regular feature, I’m exploring different ways of making this delicious fridge staple so you can enjoy seasonal produce all year round.

Green beans, or string beans as they’re sometimes known, may not strike you as the first thing to put in a jar with some vinegar. However, their dense brawny flesh and cruciferous flavour means they can withstand the brining process and strong ingredients — in this case, wasabi. The beans get imbued with that sinus-clearing, fresh heat, and when combined with the sour, sweet and salty liquid, they become compulsively delicious.

As with most condiments you’re limited only by your imagination — slice these into a salad, tuck them into a sandwich, arrange them on a platter. You’ll have to trust me on this, but they’re also a perfect match for mac and cheese.

Wasabi Pickled Green Beans

Makes 1 jar

  • 12 ounces green beans
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • One tablespoon sugar
  • 1/2 teaspoon sea salt or non-iodised rock salt
  • 1/4 teaspoon wasabi paste, or to taste
  1. Wash and trim the ends off your beans, and pack them into a clean jar of 12oz capacity. I found it easier to do this by lying the jar on its side on a cloth.
  2. Stir the vinegars, sugar, salt and wasabi paste together and bring to the boil in a small pan.
  3. Once the liquid has come to the boil, remove it from the heat and carefully pour it over the beans in the jar. Place the lid on, and allow the jar to cool before refrigerating.
  4. Refrigerate the beans overnight before eating, and keep the jar stored in the fridge. These will improve in flavour as they sit, and are best eaten within about ten days.

Notes:

  • If you can’t get hold of wasabi, horseradish is an ideal substitute, although many bottled horseradish sauces have dairy in them so you will need to check out the ingredients list.
  • If your jar, or quantity of beans, is a little bigger or smaller than 12oz that’s fine! This recipe is very forgiving.
  • The liquid in the jar will appear cloudy — this is just the wasabi paste.

Written by

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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