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Pickled Chinese Long Beans

Pickled Chinese Long Beans

Pickled Chinese Long Beans is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 2 Servings
Tags: Vegan
Health Score: 47 %

Ingredients:

2

bay leaves
1 teaspoon

black peppercorns
6

garlic cloves
1/2 teaspoon

red pepper flakes
1 tablespoon

salt
2

star anise
1 cup

white vinegar
2 pounds

yard long beans

Instructions:

  1. 1

  2. Prepare a boiling water bath canner and 2 wide mouth pint jars.

  3. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

  4. 2

  5. Wash and trim beans.

  6. 3

  7. Combine vinegar with pickling salt and 1 cup water in small pot and bring to a simmer.

  8. 4

  9. Divide garlic and spices between to the two pint jars.

  10. 5

  11. Spiral the beans into the jars, packing them in as tightly as possible.

  12. 6

  13. Pour brine over the beans. Gently tap jars to remove any trapped air bubbles and add more brine, if necessary.

  14. 7

  15. Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.

  16. 8

  17. When time is up, remove jars from canner and let cool. Check lids ensure a seal.

  18. 9

  19. Let jars sit for at least 2 weeks before eating, to ensure sufficiently pickling.

Wine Pairing :