I think I’ve mentioned before that I’ve gotten away from canning. I used to be all about the jams and relishes.
Until I wasn’t.
And by that I mean until I had the pantry stocked with too many condiments than two people (and the occasional friend or family member) could possibly eat.
So I’ve scaled back a bit. Only small batches, and as it turns out, a lot of quick pickling. I actually prefer quickly pickling. Yes, you have to eat the veggies within a few days, but you can make much smaller amounts and things stay crisp. Something I used to struggle with when water bath canning.
So while it isn’t the best answer for someone wanting to put up a garden full of produce, these days it’s been a great option for me.
It’s also allowed for quite a bit of experimenting.
I love pickled long beans. When I was walking the farmers market a little while back I saw the lemongrass and it got me wondering how I could incorporate that into the beans. At first I thought I might just toss it in with the other vegetables, like the shallot and hot pepper, but I worried that it may not contribute enough of its vibrant, lemongrassy flavor.
The solution? Infuse the sugar.
I let the chopped lemongrass sit with the sugar for a couple days. The sugar begins to liquify and it takes on all of the wonderful notes of lemongrass. The sugar is then fully dissolved in the pickling liquid before adding it to the beans.
For this recipe, I only use one hot pepper and it barely adds heat. These would also be delicious if you kicked that up a bit and used 2 to 3 hot peppers. Just be sure to plan ahead. The sugar will need to sit with the lemongrass for about 2 days.
These beans are crunchy, tangy and fresh! I eat them almost like a side salad and sometimes a condiment for noodle or rice dishes, but chopped fine, they would also make a delicious pickled relish.
- 1/4 cup white sugar
- 1 stalk lemongrass
- 1 lb. long beans, cut into 1 1/2 to 2 inches pieces
- 1 shallot, sliced
- 1/4 teaspoon fine ground sea salt
- 1 hot pepper, sliced
- 1 1/2 cups water
- 3/4 cup unseasoned rice vinegar
- Two days before you are ready to make the beans, add the sugar to a sealable container (I use a mason jar). Trim away all the the exterior layers of the lemongrass until you are left with the soft, flexible center. Finely chop the small core of the lemongrass and add it to the sugar. Seal the container and shake. Place in the fridge for about 48 hours.
- Fill a 3-quart saucepan about 3/4 full with water and bring to a boil over high heat. Fill a medium bowl halfway full with ice water. Carefully add the beans to the boiling water and blanch for 60 to 75 seconds. Remove the beans with a slotted spoon and transfer to the ice water. Let sit for 1 to 2 minutes and then drain the ice and water.
- Add the shallot to the bowl with the beans. Sprinkle with salt and toss the vegetables to coat.
- Place half of the pepper slices in each of two clean pint canning jars.
- Place the sugar with the lemongrass in a small saucepan. Pour in the water and rice vinegar. Bring to a simmer over high heat. Simmer for about 5 minutes, until the sugar is dissolved.
- Divide the beans and shallots between the two jars, packing them in tightly. Pour an equal amount of the hot liquid into each jar. Seal the jars with a lid and band. Once the jars are cool enough to touch, transfer them to the fridge.
- Let rest for 24 hours before enjoying. Use within 4 to 5 days.
First off, I am with you on the quick pickling… I decided that when my fridge started to resemble a science experiment I needed to stop! But for these beans? I’d make room!!!
Haha! I know! Too much of a good thing. These are worth the crowded fridge, though! 🙂
1) OMG I love this! I wanna make some.
2) Can we have a pickling party?
1) Hooray!
2) Yes! Let’s do it!