Pickled Chinese Long Beans
Pickled Chinese Long Beans is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , veganBy Serious Eats
red pepper flakes
yard long beans
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.
Wash and trim beans.
Combine vinegar with pickling salt and 1 cup water in small pot and bring to a simmer.
Divide garlic and spices between to the two pint jars.
Spiral the beans into the jars, packing them in as tightly as possible.
Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.
Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
When time is up, remove jars from canner and let cool. Check lids ensure a seal.
Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.