Printable Area
Pickled Long Beans
Recipe courtesy Susan Vu for Cooking Channel
- Total Time:
- 24 hr 20 min
- Prep:
- 15 min |
- Inactive Prep:
- 24 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- About 6 cups
Ingredients
- 2 cups white distilled vinegar
- 1/2 cup palm sugar
- 1/4 cup fish sauce
- 2 tablespoons kosher salt
- 1 pound long beans, trimmed and cut into 2-inch-long pieces
- 4 large cloves garlic, thinly sliced
- 3 fresh Thai bird chiles, thinly sliced
- 3 kaffir lime leaves
- One 2-inch piece galangal, peeled and thinly sliced
Directions
Bring the vinegar, 2 cups water, the palm sugar, fish sauce and kosher salt to a boil in a nonreactive saucepan. Once the mixture is at a full boil, add the long beans, garlic, chiles, kaffir lime leaves and galangal. Stir to combine and boil for 1 minute. Turn off the heat and cool completely.
Put the cooled beans and brine into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours before serving.
Cook's Notes: The pickled long beans are a great accompaniment to sandwiches, in salads or eaten on their own. The brine can be used to make vinaigrettes or added to dishes that might need a touch of acid.
Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.